Comforting, homemade vegetarian chili makes for a perfect weeknight dinner or lunch. Infused with classic chili flavors and full of protein and nutrients, this recipe requires very little effort and is easy to cook.
Prepare quinoa according to package directions.
Meanwhile, pulse mushrooms in a food processor, in batches if needed, until coarsely ground.
Heat oil in a large saucepan set over high heat. Add mushrooms, onion, garlic, poblano pepper, salt and pepper and sauté for 8-10 minutes, or until slightly softened and starting to brown. Stir in walnuts and chili powder and cook for 3-5 minutes, until slightly softened.
Stir in broth, lentils and tomatoes and bring to a boil. Cover and cook for 15-20 minutes, or until flavors are blended. Stir in quinoa. Cook for 2-3 minutes more, until heated through. Garnish with cilantro.
If you’re feeding picky eaters, mash the lentils before adding them to the chili for a smoother texture. You could also substitute beans for the lentils, if your child prefers the taste.