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This plant based quinoa and lentil chilli provides the right amount of chilli nostalgia with tasty, clean, “good for you” nutrients. It’s completely “mystery meat” free with depths of smoky flavors and a hint of spice and richness that you’ve come to love from a bowl of hearty chilli.

Serve it hot or bring old school back and rock it in a crock pot with all the fixin’s you love…you’ll score big with your party guests 🙂


 Quinoa and Lentil Chilli

Serves 6


2 T organic olive oil or organic coconut oil

2 cloves garlic, minced

1 yellow onion, chopped

2 carrots, diced

1 celery stalk, diced

1 green or red bell pepper, chopped

1 15 ounce container organic diced tomatoes

1 tsp. cumin

4 tsp.chili powder

1 tsp. black pepper

1 tsp. sea salt (additional as needed)

3 cups organic vegetable broth, plus more if needed (organic chicken broth is fine too)

1 cup green or red lentils, rinsed

1/2 cup red or black quinoa, rinsed

1 container kidney beans, rinsed and drained (could use any combo of beans)


Heat olive oil in large pot over medium-high heat. Add onion, bell pepper, carrot, and celery and cook for 3-5 minutes or until onion is translucent. Add in garlic and sauté an additional minute or two, stirring frequently so garlic doesn’t burn. Add in tomatoes, cumin, chilli and salt and pepper; bring to a boil, then lower heat and simmer for 6-8 minutes or until tomatoes begin to break down.

Add broth, quinoa, and lentils; bring back to a boil. Cover, reduce heat, and simmer for 30-40 minutes or until lentils are tender and quinoa has expanded.

Stir in beans and add a bit more broth if you feel you need it, either way chilli will continue to thicken. Taste and adjust seasonings if needed.

Serve warm.





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