Crockpot Black Bean Lentil and

Quinoa Chili
Ingredients:
● Red Onion - 1, chopped. Toppings: Servings: 8
● Garlic Cloves - 4, minced. ● Fresh Lemon Juice Prep Time: 10 mins
● Red Bell Pepper - 1, chopped. Greek Yogurt
● Baby Carrots - 1 cup, sliced.
● Cook Time: 4 hours 40 mins
● Cheddar Cheese Total Time: 4 hours 50 mins
● Tomatoes - 4 cups, chopped. ● Diced Avocados
● Black Beans - 2 (15oz) cans, ● Cilantro
rinsed and drained. ● Tortilla Chip
● Brown Lentils - 1 cup, dry.
● Quinoa - ½ cup, uncooked.
● Corn - 1 cup, frozen.
● Vegetable Broth - 6 cups. Nutrition Info:
● Coriander - 1 tbsp. 386 calories
● Cumin - 1 tbsp. 60.1 g carb
● Oregano - 1 tbsp. 23.2 g protein
● Chilli Powder - 3 tbsp.
6.7 g fat
● Tomato Paste - 1 tbsp.
● Olive Oil - 2 tbsp.

Instructions:
● In a large pot or Dutch Oven, heat oil over medium heat. Saute onion, garlic, red bell pepper,
carrots, coriander and cumin for 3-5 minutes.
● Stir in tomato paste, add chopped tomatoes, oregano and cook for 5 minutes.
● Add the cooked mixture into your Crock-Pot.
● Top with all remaining ingredients and give it all a good stir.
● Cover and cook on high for 4.5 hours or low for 8 hours. By Kriston Love, Dietetic Intern
Adapted from Colorful Recipes