This is a quick and tasty recipe for a warming chili. I have cooked this on a Thursday evening, after a busy day at work. Put everything to simmer, then gone to do my laundry duties. Served with brown rice and a generous squeeze of fresh lime. You can combine with any leftover vegetables, I just happened to have none in the fridge. —juwu_eats
red split lentils
cooked black beans (I used canned)
Stalk of celery
can diced tomatos in juice
can measurement of water
(one square) >70% cocoa dark chocolate
salt, pepper and jalapeño/chipotle peppers to taste
oil for sauteeing
avocado, to serve
In This Recipe
Rinse quinoa and lentils, reserve. Rinse beans, reserve.
Chop onion and celery.
Add oil to a pan, and sauté the onions, celery and bayleaf until fragrant.
Add all the reserved lentils and quinoa, as well as all the spices. Mix well
Add diced tomatoes and water. Bring to boil and add beans. Let it simmer for 20-30min.
Adjust seasoning and add the chocolate. Take off the heat and mix well to combine.
Serve with brown rice, avocado, and a generous squeeze of lime.