Protein-packed vegetarian chili | Recipes | WW USA

Ingredients

• 1 Tbsp Olive oil
• 1 large White onion, chopped
• 1 large Green bell pepper, chopped
• 1/4 cup(s) Chili powder
• 1 Tbsp Garlic powder
• 2 tsp Smoked paprika
• 1 tsp Ground cumin
• 6 cup(s) Low sodium vegetable broth
• 1 1/2 cup(s) Dried lentils
• 1/2 cup(s) Uncooked quinoa
• 1 tsp Kosher salt
• 28 oz Canned diced tomatoes
• 31 oz Canned kidney beans, rinsed and drained
• 6 Tbsp Plain fat free Greek yogurt
• 1/4 cup(s) Cilantro, chopped (optional)