Ingredients

• 3 tablespoons olive oil
• 1 large onion , chopped
• 1 green bell pepper , chopped
• 1 red bell pepper , chopped
• 4 cloves garlic , minced
• 1 , 19 ounce
• 2 , 28 ounce
• 2 cups water
• 1 , 12 ounce
• 0.25 cups dry red lentils
• 0.25 cups uncooked quinoa
• 0.25 cups chili powder
• 0.25 cups brown sugar
• 1 tablespoon smoked paprika
• 1 teaspoon kosher salt
• 1 teaspoon ground turmeric
• 1 teaspoon dried oregano
• 0.5 teaspoons ground cumin
• 0.5 teaspoons red pepper flakes
• 0.5 teaspoons cracked black pepper
• 3 tablespoons water , or more as needed
• 1 tablespoon cornstarch

Instructions

1. 1 Heat oil in a medium Dutch oven over medium heat; add onion, bell peppers, and garlic. Cook and stir until vegetables have softened, about 5 minutes.
2. 2 Mash 1/2 black beans in a small bowl; transfer to the Dutch oven with remaining whole black beans. Add diced tomatoes, 2 cups water, corn, lentils, quinoa, chili powder, brown sugar, paprika, salt, turmeric, oregano, cumin, red pepper flakes, and black pepper; stir to combine. Bring to a boil, then reduce heat to low, and simmer for 2 hours, stirring occasionally.
3. 3 Whisk 3 tablespoons water and cornstarch together until completely dissolved, adding more water if necessary. Stir flour slurry into chili; simmer until thickened, about 15 minutes. Mash chili with a potato masher until reaches desired consistency.

Nutrition per serving