Lentil Quinoa Chili


Okay, so this may be the best chili I’ve ever eaten!  There’s no meat in it, so I was actually surprised that I liked it so much since I normally would prefer meat in my chili!  I got the idea for this recipe from the following pin.


I changed it up a lot, and made it my own, and turned it into a slow cooker recipe, and the result is phenomenal!  Don’t think for a second that this isn’t hearty due to it’s lack of meat – it is SO filling!  Of course, the ingredients are all great for you and provide some awesome health benefits, so you can feel great about eating it!  Some of those health benefits are as follows.

  • helps to lower cholesterol
  • heart healthy
  • high quality protein
  • Anti-oxidant
  • STRONGLY anti-inflammatory
  • great for weight loss
  • high in fiber
  • cancer prevention
  • helps to regulate blood sugar
  • energy boosting

If you are a chili lover, this recipe is a must-try!



  • 2 small red onions, chopped
  • 2 celery stalks, chopped
  • 2 red bell peppers, seeded and chopped
  • 4 tomatoes, chopped
  • 4 1/2 cups water
  • 1 cup dry green lentils, rinsed
  • 1/2 cup dry quinoa, rinsed
  • 1 15 oz. can tri bean blend (or beans of your choice)
  • 3/4 tsp. garlic powder
  • 1 tsp. sea salt
  • 2 Tbsp chili powder
  • 2 tsp. cumin
  • 1 Tbsp. oregano


1.) Add all the ingredients to a slow cooker, stir, then cook on high for 5-6 hours or on low for 7-8 hours.





Top with plain greek yogurt, green onions, and/or cheese, if desired, then sit back and get ready to get flavor punched with how delicious this is – you will be blown away!  Enjoy! 🙂



Fall is in full swing here in Louisville, which means CHILI!!!  Yummers!  I absolutely love a good chili on a cool autumn evening.  It’s so warming and filling!  Tonight, I decided to make a white chicken chili that my husband deemed as “his favorite meal ever!!!”  🙂  On Pinterest, I saw the following pin for a creamy white chicken chili.

white chicken chili recipe

I changed up a few of the ingredients to make it a tad healthier, and the spices to make it more to my liking (I prefer a milder chili).  Instead of the sour cream and whip cream, to make it creamy, I used thick canned coconut milk (the part off the top) and some arrowroot powder to thicken the chili up a bit, and I used ground coriander in place of the oregano, and I nixed the cayenne pepper all together.  It still turned out nice and creamy and extremely satisfying.  With a few other minor changes, I made the recipe my own and am very pleased with the result!



  • 1.5 lbs. boneless skinless chicken breast
  • 1 Tb. olive oil
  • 1 red onion, chopped
  • 2 bell peppers, 1 green and 1 red, chopped
  • 3/4 tsp. garlic powder
  • 1 1/2 tsp. salt
  • 1 Tb. ground cumin
  • 1 tsp. ground coriander
  • 4 cups chicken broth (you can make this when you boil the chicken)
  • 2 – 4 oz. cans green chiles (make sure the can is bpa free)
  • 2 cans of cannelloni beans (make sure the can is bpa free)
  • 3 Tb. thick canned coconut milk (unsweetened) – use the thick cream at the top of a newly opened can
  • 3 Tb. arrowroot powder

*Note:  Make sure anything canned has BPA free lining

Optionals toppings:

  • green onions
  • cilantro
  • plain greek yogurt
  • your favorite cheese
  • tortilla chips


1.) Fill a large pot of water with water.  Bring to a boil, then add chicken.  Boil for 40-45 minutes.  Chop your vegetables while the chicken is cooking. Remove the chicken, and set aside the water you cooked the chicken in.  When the chicken has cooled some, use your hands to break the chicken into bite size pieces.  When you add the chicken to the recipe later, it will shred further as you mix everything together.


2.)  In a large pot, heat the olive oil over medium heat.  Add the onions and bell peppers.  Cook for 5 minutes.


3.) Add the spices (garlic powder, salt, cumin, coriander) and the chicken.  Mix well and cook for another 5-7 minutes.


4.) While the chicken and veggies are cooking, drain and rinse the beans and the green chiles.


5.) Add 4 cups of the water you cooked the chicken in, along with the beans, chiles, coconut milk, and arrowroot powder to the chicken and veggies.  Bring to a boil, then reduce heat and simmer for 20 minutes.


6.) When done, let cool a bit to a comfortable eating temperature.  Top with any of the optional ingredients listed above (I used cilantro and chopped green onions) and serve.


You will LOVE this chili!  Enjoy! 🙂