Protein-packed vegetarian chili

3 Points, Weight Watchers

Prep Time: 0:20 Cook Time: 1:00 Total Time: 1:20 Difficulty: Easy Servings: 6 Source:

Ingredients

1 Tbsp olive oil

1 large white onion, chopped

1/4 cup(s) chili powder

1 Tbsp garlic powder

2 tsp smoked paprika

1 tsp ground cumin

6 cups low sodium vegetable broth

1 1/2 cups dried lentils

1/2 cup uncooked quinoa

1 tsp kosher salt

28 oz canned diced tomatoes

31 oz kidney beans, rinsed and drained

6 Tbsp plain fat free greek yogurt

1/4 cup cilantro, chopped

Directions

Heat the oil in a Dutch oven over medium-high. Add the onion and bell pepper; sauté until softened, 7 to 8 minutes, stirring occasionally. Stir in the chili powder, garlic powder, smoked paprika, and cumin; cook for 30 seconds, stirring constantly. Add the broth and lentils; bring to a boil. Reduce the heat to medium-low and cook, partially covered, until the lentils are almost tender, 15 to 20 minutes.

Stir in the quinoa, salt, tomatoes, and beans. Cover and cook over medium-low heat until the quinoa and lentils are tender, about 30 minutes. Ladle the chili into bowls; top with the yogurt and cilantro, if desired.

Nutrition

3 smart points