This Slow Cooker Lentil and Quinoa Chili is hearty, healthy and full of nutrients your body needs. It’s vegetarian but even meat eaters will enjoy a bowl!
What people says about this recipe?
KM; I added celery and carrot, a 28oz can of crushed tomatoes, a 15oz can of dark kidney beans, and doubled the spices plus threw in nutritional yeast. It was great. We loved it!
Dara Linthwaite; Looks good, smells amazing! Making this for a retreat group with a couple of vegetarians…even my meat-eating son says it smells great!
Rachel; Delicious! I added a can of tomato sauce to thicken a bit, but the flavor profile was really nice. Topped with cheese, sour cream, and avocado – win win!! And it felt so healthy!
Ashley Duval; Pretty good. Works well as a base recipe… it’s missing something for me and I can’t quite put my fingers on it. Maybe some oil? Next time I make it I would add more beans, maybe sweet potato or corn!
James Shearer; Turned out pretty fantastic. I doubled the seasonings to taste and used kidney in place of pinto for what was on hand. Shredded some cheese on top and packed it up for leftover portions.
Jade Groom-pike; made this and it tastes amazing! great for a bunch of people or great to freeze and reheat later. Amazing with grated cheese on top and tostitos on the side!
Nora Lisa; I made this a few months ago and I liked it but I wasn’t thrilled about it. I decided to try it again tonight and it came out great! I accidentally forgot to buy the peppers, which made it taste better in my opinion. I also added about a little more than 1/4 tsp of salt and a 1/4 tsp or red pepper powder. Came out amazing!
Lynne David; I have made this a few times now. Really delicious and a hit with the family. I’ll be keeping this one!