Chef Patrick’s Multi bean BBQ veggie chili

 

Ingredients

1 yellow onion diced

2 cups shredded carrots

2 cloves garlic minced

1 cup dry lentils

 16oz Can dark kidney beans

1 16oz Can chili beans

1 16oz Can navy beans

116oz Can black beans

1 16oz Can pinto beans

1 28oz Can crushed tomatoes

2 cups Grampa Boos Barbeque Sauce

1 cup Diced onions

2 tsp Chili powder

1 tblsp cumin

1 tblsp chili powder

1 bunch fresh chopped cilantro

2 cups Quinoa

Vegetable stock or water to cover

Salt and pepper to taste

 

 

PREPARATION

      In a deep stock pot , add enough olive oil to sauté onions, and carrots cook for 5 min over med heat

      Add spices to the onion, carrot mixture cook until fragrant

      Add lentils and stir till well coated

      Add the beans, juice and all stir until all is mixed well

      Add enough vegetable l stock to cover beans by 1 inch

      Bring to a low simmer and cook until lentils are tender

      Add quinoa and tomato let simmer over low heat until Quinoa opens up.

      Add fresh cilantro and adjust salt to taste

by Chef Patrick Williams