1 Tbs olive oil

One red onion

One green pepper

A lot of garlic

Homemade chili powder, with smoked paprika, cumin, oregano, garlic powder, onion powder, chipotle powder (OR, store-bought chili powder plus extra cumin) (about 4 Tbsp - I use more)

1/8 teaspoon cinnamon

1/4 teaspoon sweet curry powder

One plus tablespoon salt

1/2 teaspoon pepper

28 ounce can of whole tomatoes, broken up

Can of chipotle sauce

1 cup lentils

1/2 cup quinoa

3 cups chicken or veggie stock with a little extra stock base

One can black beans beans

frozen corn - 1-2 cups

Healthy quarter cup chopped cilantro

Scallions for garnish, if desired

avocado, if desired (to garnish)

DIRECTIONS

1. Heat olive oil in large pot over medium-high heat. Once oil is hot, add garlic, onion and pepper and sprinkle with some of the chili powder. Cook for a few minutes or until onion is translucent.

2. Add in tomatoes, chipotle sauce, chili powder, cinnamon, curry powder, and pepper; bring to a boil, then lower heat and simmer for 6-8 minutes or until tomatoes begin to break down.

4. Add broth, quinoa, and lentils, and bring back to a boil. Cover, reduce heat, and simmer for 30-40 minutes or until lentils are tender and quinoa has expanded. (I find it takes a lot longer)

5. Stir in black beans, corn, salt and cilantro. Chili will continue to thicken.

6.Taste and adjust seasonings if needed. Simmer a few more minutes.