Lentil-Quinoa-Teff Chili

Yields: 10-14 cups



In an oiled pan on medium heat fry the onions, pepper, and celery. When it's browned, add the grated carrot, garlic, oil, maple syrup, chili, salt and pepper, and tomato contents. Keep this cooking on lowest heat with the lid on for 30-45 minutes. Stir constantly. Make sure it looks like it's lightly bubbling and turning slightly orange. Add the teff, lentil, and quinoa mixture to this and fold it in. I like a chunky chili so if you want it more soupy then you will need to add all the vegetable broth. Start with the cup and add slowly until it's where you want. I garnish with fresh basil and extra virgin olive oil.