Hearty Protein Packed Chili Recipe By Tasty

Steps:

• In a large pot over medium heat, combine the olive oil, garlic, onion, jalapeño, red bell pepper, chili powder, cayenne, cumin, black pepper, and salt. Stir well and cook until the spices are fragrant, 3-5 minutes.
• Add the crushed tomatoes, vegetable broth, tomatoes, quinoa, black beans, kidney beans, tomato paste, and oregano and mix well. Bring to a boil, then reduce the heat to medium heat, cover, and simmer for 25-30 minutes.
• Let the chili cool for 2 minutes, then ladle into bread bowls and serve.
• Enjoy!

Steps:

• In a large pot, over medium heat, combine oil, garlic, onion, pepper, jalapeño, salt, pepper, cayenne pepper, chili powder, and cumin. Sauté until onion is translucent, 5-6 minutes.
• Add tomatoes, crushed tomatoes, vegetable broth, water, quinoa, kidney beans, pinto beans, and black beans. Bring to a boil.
• Cover and reduce to a simmer for 25-30 minutes.
• Add corn, lime juice, oregano, and cilantro, cover again and simmer for 5 minutes.
• Allow to cool 2 minutes. Serve topped with avocado and cilantro.
• Enjoy!

Steps:

• In a large pot, heat the oil over medium-high heat. Add onion and cook until translucent. Add the garlic and cook for 1 minute, stirring occasionally. Transfer to a slow cooker.
• Add the black beans, kidney beans, chickpeas, corn, diced tomatoes, and tomato paste to the slow cooker. Season with the chili powder, cumin, paprika, cayenne, coriander, salt, honey, vegetable stock, and lentils.
• Stir and slow cook on high for 4 hours or on low for 6 hours, until the lentils have softened.
• Enjoy right away or freeze up to 6 months in an airtight container. Defrost in the refrigerator and reheat when ready to eat. Serve with shredded cheese, sour cream, and sliced scallions.
• Enjoy!