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Recipes - Lentil Quinoa Slow Cooker Chili

Recipe Name

Lentil Quinoa Slow Cooker Chili

Submitted by

adkinart

Recipe Description

The recipe started out as a Mexican-inspired lentil soup, but the flavor profile ended up more like a chili. Especially delicious when topped with your favorite chili toppings, or try it with pumpkin-flavored tortilla chips for a fun fall twist.

Quantity	1	Quantity Unit	6 Qt Crockpot	Servings
Prep Time (minutes)	15	Cook Time (minutes)	510	Ready In (minutes)	525

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Ingredients
Amt.	Measure	Ingredient



1 1/2	cup	uncooked green lentils
3	cloves	garlic minced
1	cup, chopped	Onion, chopped
1	cup, diced	celery
1	cup	Poblano pepper
2	large whole (3	tomatoes, peeled and chopped
2	leaves	bay leaf
2	teaspoons	Rosemary leaves, dried
2	tablespoons	chili powder
2	teaspoons	Spices, ground cumin
1	teaspoon	salt
1	teaspoon	black pepper
4	cups	broth, vegetable
1	can (10.75 oz), prepared	Soup, tomato, canned, prepared with equal volume water, commercial
1	cup	Quinoa
2	cups, chopped	Kale
1	cup (8 fl oz)	water

Steps

Sequence	Step

1	Rinse lentils and place all but last 3 ingredients in slow cooker. Cook on low setting for about 8 hours, or until lentils are almost cooked through.
2	Rinse quinoa several times to remove saponins, and add to slow cooker along with kale and additional cup of water to cook for another 30 min, or until quinoa is cooked through. If using prepared quinoa, add only kale for last 30 min, and add cooked quinoa just before serving. Reduce or increase amount of water added at this point to reach desired thickness of the chili.
3	Serve immediately with chili toppings of choice, such as raw onions, shredded cheddar, or sour cream. Reheats well, and adding 1/2 cup boiled, diced sweet potato or squash to leftovers gives a little variety when making a large batch to eat over several days. Also freezes well for later.

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