Superfood Chili Bowls by @dearkitchen Recipe as posted on dearkitchen.net:
1 big onion
1 tbsp olive oil
3 cloves of garlic
1-3 red chilis
2 small cans of diced tomatoes
2 small cans of beans (red kidney beans and black eyed beans, or other)
100 g (1/2 cup) dry yellow lentils
100 g (2/3 cup) dry buckwheat
100 g (2/3 cup) quinoa
1 tbsp cocoa powder
1/2 l (2 cups) vegetable broth
salt (about 2 tbsp), to taste
pepper, to taste
1 Finely chop the onions, garlic and chili. Heat a big pot and sauté onions on olive oil for a few minutes. Add garlic and chilis - use just one if you don't like spicy food or more if you do. Sauté for a another two minutes.
2 Now add all other ingredients: diced tomatoes, beans with liquid, lentil, buckwheat, quinoa, cocoa and vegetable broth. Bring to boil and lower the heat. Add salt and pepper to taste. Add chopped parsley.
3 Simmer for about an hour or until the lentil, buckwheat and quinoa are cooked and soft.
4 Serve with fresh chopped parsley, chilis and tacos. #BestofVegan