White Bean Salsa Verde Chili with Lentils and Quinoa
This chili. It feels good to finally share it here with you.
I’ve been working on this recipe for months. Monthssss. No joke. I kid not. I apparently just like to torture myself and refuse to admit defeat. I also have far too many containers of the not-so-hot versions of this dish stashed in the freezer. Yeah, I should probably just get rid of those. But since it pains me to throw out food, there they sit. Even though I really have no desire to eat them.
So let me tell you the saga of this chili. My first mistake was trying to force it to work in the crockpot. I LOVE making chili in the crockpot but no dice with this flavor. You would think that after three tries I would move on, but nope. It took another kinda weirdly crunchy batch (so weird, so weird!) to finally try it on the stove.
And then, we had magic. Well, at least no more strange crunchy chili (oh gosh, just thinking about it weirds me out). A few more tweaks and changes and tadda! I present to you my new favorite vegetarian chili.
And I really do mean it. Even the husband said that this is his favorite of all the meatless versions of chili I make. I guess that means the 6th or 7th times the charm?
Totally worth it.
Plus, it actually does freeze beautifully. And I’m talking about the version below, you know, the good version. Not just the strange ones I have in my freezer.
It is almost creamy and filling and just so so flavorful. It’s packed with protein from the beans and lentils and even a touch of quinoa. There’s veggies and spices … and then of course all the toppings.
I highly suggest serving with avocado and plenty of cheese. So good.
Go get your chili on. And then cozy up on the couch with a big bowl … and of course plenty of chips to go with it. ♥
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 green peppers, chopped
- 1 jalapeno, seeded and diced
- 1 ½ cups frozen or fresh corn kernels
- 2 (15 ounce) cans white beans, drained and rinsed
- 1 cup green lentils, picked through and rinsed
- ½ cup quinoa, rinsed
- 4 cups low-sodium vegetable broth
- 1 cup salsa verde
- 2 teaspoons cumin
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- sliced or diced avocado
- shredded cheese
- chopped fresh cilantro
- plain greek yogurt or sour cream
- tortilla chips
- Set a large stockpot or dutch oven over medium heat. Add in the olive oil. When hot, add in the onion and cook for about 2 minutes, until it starts to soften. Add in the garlic and cook for 30 seconds, until fragrant. Add in the peppers, jalapeno and corn. Cook for another 5 minutes, until the veggies are tender.
- Add in the beans, lentils, quinoa, broth, salsa verde, cumin, paprika and salt. Mix to combine. Increase the heat and bring the mixture to a boil. Cover, reduce the heat and simmer gently for about 35 minutes, until the lentils are tender and the chili has thickened up.
- Serve with desired toppings!
Cookie Monster Cooking