Chili Sin Carne

• 1/2 cup multicolored quinoa
• 1/2 cup red split lentils
• 1/2 cup cooked black beans (I used canned)
• 1/2 Onion
• 1 Stalk of celery
• 1 teaspoon chilli powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon cinnamon
• 1/2 teaspoon garlic powder
• 1 teaspoon oregano
• 1 can diced tomatos in juice
• 1 can measurement of water
• 2 bay leaves
• 20 grams (one square) >70% cocoa dark chocolate
• salt, pepper and jalapeno/chipotle peppers to taste
• 1 teaspoon oil for sauteeing
• lime wedges
• avocado, to serve

1. Rinse quinoa and lentils, reserve. Rinse beans, reserve.
2. Chop onion and celery.
3. Add oil to a pan, and saute the onions, celery and bayleaf until fragrant.
4. Add all the reserved lentils and quinoa, as well as all the spices. Mix well
5. Add diced tomatoes and water. Bring to boil and add beans. Let it simmer for 20-30min.
6. Adjust seasoning and add the chocolate. Take off the heat and mix well to combine.
7. Serve with brown rice, avocado, and a generous squeeze of lime.

quinoa, red split lentils, black beans, onion, stalk of celery, chilli powder, paprika, ground cumin, cinnamon, garlic, oregano, water, bay leaves, chocolate, salt, oil, lime wedges, avocado

Taken from food52.com/recipes/75695-chili-sin-carne (may not work)