This delicious, nutritious chili is our family's version of a black bean chili that has been on the menu everyday at Greens Restaurant since it opened in 1979. Because Emily loves carrots so much I add those along with red bell peppers. Add a little rice or quinoa and it is a complete protein. It gets better everyday and can easily be turned into chilequiles or tacos.
Black Bean Chili with Carrots and Quinoa
1 onion
1 red bell pepper
6 large carrots chopped
1 bay leaf
3 cups black beans (soaked)
1 cup green lentils
1 cup quinoa
1 Tsp + cumin
1 Tsp+ coriander
1 Tsp+ oregano
1 Tsp+ smoked paprika
1 Tsp+ ancho chile powder
cook until tender then add:
dash of rice vinegar
1 tsp salt
28 oz can diced tomatoes
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