NUTRITION

SERVINGS

INGREDIENTS

0.5 cup black beans

0.25 cup red lentils

0.13 cup quinoa

4 tbsp nutritional yeast

0.5 cup tomato puree

0.25 cup yellow onion

0.25 cup red bell pepper

1 tsp chili powder

0.5 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1.5 cup vegetable broth

PREPARATION

• 1

  Finely dice the yellow onion and red bell pepper into uniform pieces.

• 2

  Place a large pot over medium heat and sauté the onion and pepper with two tablespoons of the vegetable broth until they are tender and translucent.

• 3

  Add the chili powder, ground cumin, garlic powder, sea salt, and black pepper to the pot, stirring for one minute to toast the spices.

• 4

  Rinse the quinoa and red lentils thoroughly in a fine-mesh sieve, then add them to the pot.

• 5

  Pour in the tomato puree, the remaining vegetable broth, and the black beans.

• 6

  Bring the liquid to a gentle boil, then reduce the heat to low and cover the pot with a tight-fitting lid.

• 7

  Simmer for 20 minutes, or until the quinoa and lentils have absorbed the liquid and reached a thick, stew-like consistency.

• 8

  Remove the pot from the heat and stir in the nutritional yeast until fully incorporated and creamy.

• 9

  Ladle the hot chili into a bowl and serve immediately.