Veggie Chili

Half cooked and half raw ingredients really make this dish a nutrition powerhouse and very satisfying.  

1/2 c. green lentils, rinsed
1/2 c. cooked black beans
1 small zucchini, diced
1/2 c. quinoa, rinsed
1/2 small onion
1 c. Ancho Chili Salsa
1 c. pure water
1/2 t crush red chilies
1/2 t cayanne pepper
1/2 jalapeno, chopped 

Add all ingredients to a crock pot with a pinch of salt and fresh ground pepper and cook on low 5-7 hours

3 tomatoes, diced
1/2 onion, diced
4 green onions, sliced
1/2 jalapeno, chopped (or more depending upon your heat preference)
1 clove of garlic, minced
1 t ground cumin
1/4 c cilantro, chopped
1 T chopped fresh oregano
juice of 1 lime
1 t olive oil
salt and pepper to taste

Garnish with this
Fresh diced avocado

Serve this
Add one cup of the cooked chili mix to a bowl.  Top with 1/2 – 1 cup of the raw salsa to the bowl  and garnish with fresh avocado and serve immediately.

This recipe will serve 2-4 People.  Serve with a nice green salad.

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