Lentil Quinoa Chili

• Produce

  • 2 1/2 chopped cups 4 stalks celery
  • 1 tsp Basil, dried
  • 1 lb French green lentils
  • 2 cloves Garlic
  • 2 Onions, chopped, about 3 cups, large
  • 1 28-ounce can Tomatoes

• Canned Goods

  • 4 cups Vegetable or chicken broth

• Condiments

  • 1 8-ounce can Tomato sauce

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 2 tbsp Chili powder
  • 2 tsp Sea salt, fine

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 tbsp Cumin, ground

• Dairy

  • 1 Cheese
  • 1 Sour cream

• Liquids

  • 4 cups Water

• Other

  • ½ cup roasted green chills (recipe below- substitute 2 3-ounce can chopped green chills in a pinch
  • extra roasted green chills

Found on gatheranddine.com

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 large onions, chopped, about 3 cups
• 4 stalks celery, chopped, about 2½ cups
• 2 cloves garlic, minced
• 1 pound French green lentils
• ½ cup roasted green chills (recipe below)- substitute 2 3-ounce can chopped green chills in a pinch
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon dried basil
• 2 teaspoons fine sea salt
• ½ teaspoon ground black pepper
• 1 28-ounce can diced tomatoes
• 1 8-ounce can tomato sauce
• 4 cups vegetable or chicken broth
• 4 cups water
• ½ cup uncooked quinoa
• For serving:
• extra roasted green chills
• sour cream
• shredded cheese
• 10-12 green chili peppers (I used a combination of poblano and anaheim peppers)

Directions

• Heat oil in a large pot over medium-high heat. Saute onions, celery, and garlic until vegetables soften and begin to turn golden, about 8 minutes. Add chili powder, cumin, basil, salt, and pepper, and stir for another minute until fragrant.
• Add the lentils, chills, tomatoes, tomato sauce, broth, and water. Bring to a boil. Turn heat to low, cover and simmer for 20 minutes. Add quinoa and simmer for another 10-15 minutes. Serve hot with extra roasted green chills, cheese, and/or sour cream.
• Preheat broiler. Lay chili peppers in a single layer on a baking sheet. Place chills under broiler to char them, about 10-15 minutes total. Flip chills about halfway through the cooking time. Peppers should be blackened. Place chills in a bowl and cover the bowl with a large plate (or alternatively, place them in a paper bag and fold over to seal). Allow chills to steam for about 15 minutes, then gently peel off the blackened skins and discard.Slice stems off the chills and discard.
• Cut chills lengthwise and scoop the seeds out with a spoon or knife. Finely dice chilis.