What you need. Chili peppers of your choice. (I like poblano and bell peppers) chop up Quinoa 1/2 cup lentils 1/2 cup can of kidney beans can of pinto beans can of black beans ( don’t forget to rinse them in a strainer colander before adding to chili) and can of whatever pre made beans you wish OR soak uncooked beans of choice over night celery can of corn drain juice large can of stewed tomatoes leave as is chili powder to taste sea salt or Himalayan salt to taste 1-2 boxes of vegetable broth 1 seasoning packet of chili (where you would find all those various seasoning mix packets) I get the kind with no animal ingredients cause they tend to sneak it in those packets. 1 white or yellow or red onion (your choice) Chop it small diced pieces Garlic cloves or sprinkles (If you like) whatever other veggies or chilis you may like to add. I use one whole bag of beyond meat grounds.
Okay here’s my steps to make this Use a stew pot or whatever you wanna use that can hold all the chili you will make add some oil ( I use extra virgin olive oil) add onion and chopped chili’s, peppers then garlic till its all nice and caramelized. Add salt and pepper, chili powder (not packet) and whatever other spices you wanna use from the spice rack. Add the whole bag of frozen Beyond meat grounds and get that going for about 5 minutes. Then add the first box of vegetable broth. As that starts to heat up go ahead and add everything else including the chili packet. Now if after you added everything and the broth seems too shallow go ahead and add a little bit of the second box of broth. Sometimes I don’t need it. Keep it simmering covered for about 30 minutes and stir occasionally. Add more broth if it reduces down too much, again you may not need to. Once the lentils and quinoa are fluffy and soft it’s ready to enjoy. Don’t burn your tongue. That sucks