This protein-packed Chili is delicious, filling, and super easy!
Over medium heat in a medium-large pot, sauté the chopped carrots, bell pepper, onion, and garlic using olive oil. After 2 minutes, add 1 teaspoon of salt, the chili powder, cumin, oregano, and coriander. Cook for another 3 minutes.
Add the can of diced tomatoes (with the juice). The liquid from the tomatoes will allow you to scrap the bottom of the pot to get all those spices loosened and incorporated in the mixture. Let the pot cook over medium heat while you prepare the rest of the ingredients.
In a large crockpot, add the frozen corn, canned beans, quinoa, and lentils. Dump the stove mixture into the crockpot. Add the remaining 1 teaspoon of salt and 4 cups of broth. Stir to combine.
Cook on high for 3-4 hours, or on low for 5-6.
30 minutes before serving, add two tablespoons of brown sugar and additional salt to taste.
Once the quinoa and lentils are fully cooked through, the chili is ready to serve. Serve with your favorite chili toppings such as cheese, sour cream, avocado, or green onions (my favorite is all of them lol).