Serves 5
I often use chili as a pre-race meal to keep my energy level high for hours. This recipe originated from my dad’s signature chili, which now has a strong meatless substitute! This recipe can be made in a slow cooker or a regular pot.
Prep time: 30 minutes
Cook time: 2 hrs
Ingredients
- 1 small can black beans
- 1 small can pinto beans
- 1 small can lentils
- 1/2 cup quinoa
- 1 chopped bell pepper
- 1 large can tomato sauce
- 1 medium can tomato paste
- 1 cup water
- 3 cloves minced garlic
- 2 tsp. chilli powder
- 1 tsp. oregano
- 2 tsp. cumin
- 2 tsp. sea salt
- 1 Tbsp. olive oil
Directions
Add olive oil to a saucepan to brown garlic and onion over medium high. Drain and rinse beans. Combine all ingredients into a slow cooker and set on high for 2 hours. This recipe can be carnivore friendly. Just add your browned meat of choice.
Nutrition Info: Calories 294; Fat 2.8g; Carbs 52g; Protein 19g
