- 1 onions (chopped)
- 3 garlic cloves (minced)
- 1 celery ribs (chopped)
- 2 bell pepper (chopped)
- 15 ounces diced tomatoes
- 4 cups vegetable broth
- 1 can water (I use the can of diced tomatoes to grab all the leftover flavor)
- 1 cup dried lentils
- 15 ounces pinto beans (Bush's)
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 tablespoon oregano
- 1/2 cup quinoa (uncooked)
|Calories200Calories from Fat20|
|% DAILY VALUE|
|Calories from Fat20|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Michaela Eggers 11 Jan
Didn’t add the can of water. Cooked for 5 and a half hours on high in my crock pot and added a couple more peppers to clear out my fridge. Would maybe experiment more with the spices next time since the chili powder is a little overpowering, Love that I can stick this in my freezer for easy meals in the future!
Stacey C. 7 Oct 2018
I love this recipe! it's completely customizable, you can up the spiciness or reduce it. As it is, it's pretty mild. You can also add meat if you prefer but it's great without. A goto for me with all of my allergies.
Matt 18 Aug 2018
Love it! I nix the extra cup of water, substitute in black beans, and add in an chipotle pepper 👌👌 Sometimes throw in brown rice, and other odds and ends. So great and easy.
Ingrid H. 4 Aug 2018
I halved it for my tiny slow-cooker. Delicious!
Benny 22 Jul 2018
It turns out amazing I would totally recommend it to chill people.great four kids to help cook
Yummlykins 12 Jun 2018
Great recipe. I added 1 tsp salt. I also replaced the tomatoes and broth with 1 48 oz bottle of V8 juice and two veggie bullion cubes. I removed the quinoa, and lowered the oregano to 1 tsp. Turned out great!
West 12 May 2018
It was soo delicious, I would for sure make it again.
April 6 May 2018
Great! Needs extra salt and itslerfect!
Collins 6 May 2018
All the family loved it!
Katie 18 Apr 2018
It’s more of a vegetable soup than a chili. It was very thin and bland.
Willy R. 14 Apr 2018
Needed more spices and defenitly less water. Doubled the quinoa and added kidney beans. Cooked on HIGH for 5 hours.
Sandra 2 Apr 2018
My son made this for us Saturday . It was DELISH ! I came home today and already have some in the slow cooker . It would also be great to freeze for later . Oh , I added Rotel tomatoes to spice it up !
Weirdos 27 Mar 2018
Doubled the onions, celery, and garlic. Used dry northern beans, uncooked quinoa, and dry lentils. Instant pot on high pressure for an hour. Delicious!
Roberta Mendes 19 Mar 2018
There was way too much liquid after 8 hours in the slow cooker on low!! Had to then transfer it to a pan in batches and heat it to reduce it...disappointing. If you are making this, I would not add as much liquid. Doesn’t look like the picture!
Louise A. 6 Feb 2018
Lovely taste but too much liquid- will halve next time!
Johnny Kara Whitley 5 Feb 2018
Terrific! I prepared bell peppers and tomatoes separately with some of the vegetable broth. I added a bit of tomato sauce & black beans to the chili. Awesome substitute for traditional chili if you’re trying to kick meat!
Bridget McGuinness Paling 31 Jan 2018
I did a 25 oz can of crushed tomatoes and only 2 cups of vegetable stock. I loved it. I played with the spices a little bit but not too far off from original recipe. Definitely weight watchers friendly
kaylee 28 Jan 2018
i didn't expect this chili to turn out so good!!! highly recommend it. with all of the flavor in this chili you don't even notice there's no meat, i'm impressed
John Veeneman 21 Jan 2018
Recipe is great! -1 Star for the directions leading to some blog post about their kid’s birthday that I had to scroll through to basically read “dump it all in a crock pot and hit start”
Sanders 9 Jan 2018
Had to cook this much longer than the 8 hours stated... I think it ended up being 11 hours (8 on low and 3 on high) as others have said came out very watery next time I will leave the can of water out and may add butternut squash and more chilli powder!
Howdy Cooksy 23 Dec 2017
Not bad at all. Definitely improved overnight.
Kristel H. 10 Dec 2017
Super easy, and sneakily healthy! This is going to be a regular item in our house for the winter.
Angie Harriman 19 Nov 2017
Probably won’t make it again. It had to cook for much longer than the recipe said so as to not be soupy. Taste was fine but not much of a chili taste to it even after I added more seasoning.
It's All Good 13 Nov 2017
Great, yes I’d make again
Suzanne M. 28 Oct 2017
Great flavor and very easy! Cooked it on high for five hours and topped it with cheese, sour cream and green onion. This one is a keeper!
Shawnikwa 26 Oct 2017
I loved this dish. Prep was simple and I was rewarded with an amazing aroama when I got home.
Alicia Daniel 25 Oct 2017
Needs less liquid, longer cooking time. Flavor is ok. I used a frozen onion/pepper stir fry mix instead of the fresh peppers and onion, which worked great.
Alisha Barnes 3 Oct 2017
The lentils ended up undercooked and it was a bit watery, but the flavor is good. Would recommend higher temp or cooking longer.
Hi Giulia 11 Sep 2017
Loved it!! I cooked the lentils separately in the vegetable broth and then put it all together. And that came out great. Very tasty. Add fresh chilies if your like spice.
Beth McManus 11 Sep 2017
Substituted white kidney beans for the pinto beans and cooked on high for 4 hours. Delicious! Served with sour cream, cheese and nachos