One-Pot Hearty Lentil & Quinoa Chili

Prepare your vegetables by slicing and halving the carrots, dicing the onion and green bell pepper, and mincing the garlic.

In a large pot, heat the olive oil over medium-low heat.

Add the diced onion, sliced carrots, and diced green bell pepper to the pot. Sauté the vegetables for 3-4 minutes until they begin to soften.

Add the minced garlic, cumin, chili powder, smoked paprika, and tomato paste to the pot. Stir everything together and let it cook for 2 minutes, allowing the flavors to meld together.

Pour in the vegetable broth, rinsed lentils, and rinsed quinoa. Bring the mixture to a boil, then lower the heat and let it simmer, covered, for 15 minutes.

Add the canned diced tomatoes, canned black beans, oregano, black pepper, salt, and thawed corn to the pot. Stir everything together and cook on low heat, covered, for an additional 25 minutes, or until the lentils and quinoa are fully cooked.

Taste the chili and adjust the salt and spices as needed.

Serve hot in bowls and enjoy!