Chili with quinoa and cocoa

Ingredients for 4 servings:

• 3 onions
• 4 garlic cloves
• 1 piece(s) ginger, thumb-sized
• 1 chili pepper(s), green
• 1 tbsp chili powder
• 1 tsp cumin powder
• 2 large cans of tomatoes, peeled
• 100 g lentils (Du Puy or Beluga)
• 100 g bulgur
• 100g quinoa
• 1 can white beans
• 1 liter vegetable broth
• 1 tsp cocoa powder
• salt and pepper
• Rapeseed oil for frying
• Yoghurt substitute, vegan or crème vega

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Vegan

Finely chop the onions, garlic, ginger, and chili pepper and sauté in rapeseed oil until the onions are translucent. Add the cumin and chili powder and sauté briefly, stirring constantly. Chop the peeled tomatoes and add them to the pot with the canned sauce. Add the lentils, bulgur, quinoa, beans, stock, and cocoa. Bring to a boil briefly, stirring constantly, then simmer in a covered pot over medium heat for about 35 minutes, until the lentils and other ingredients are soft. Season to taste. Serve with vegan yogurt or crème vege. If you like, you can simply use more chili powder instead of the chili pepper. More cocoa would also work, of course.