Lentil and Quinoa Chilli Collard Wraps 

I originally put together this post thinking I would feature this recipe as a chilli, which it is, but then when I pulled a container of this “chilli” out of the freezer I came up with a different way of incorporating it into my meals. This recipe makes a ton and it is great for freezing to eat at a later date. The trouble with these type of bulk recipes is that they get boring to eat after awhile. 

This week I decided to make collard wraps and stuffed them silly with my lentil and quinoa “chilli” along with avocado, hummus, raw hemp seeds and nutritional yeast. It was so incredibly delicious and fun to make!



  • 2 tbsp olive oil
  • 2 tsp garlic, minced
  • 2 red onion, chopped
  • 3 medium carrots, chopped
  • 3 stalks celery, chopped
  • 1/4 tsp chilli powder
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp black pepper
  • 1 tsp sea salt
  • 6-7 cups water
  • 1 cup frozen corn
  • 1 cup frozen green beans
  • 1 can crushed tomatoes
  • 1 cup quinoa
  • 2 cups lentils, rinsed


  1. In a large stock pot, sauté the olive oil, onion and garlic over medium heat for about minutes.
  2. Add the carrots, celery, and spices and sauté for another 5 minutes . ( Tip: I like to pre-measure all my spices in a separate bowl before I start any recipe so that it is ready to go and I can just toss it all in when I need it).
  3. Next add 6 cups of water, crushed tomatoes, corn, green beans and lentils. Bring to a boil and then lower the heat to simmer for about 25 minutes.
  4. Add the quinoa, and if needed, add another cup of water to the pot. Simmer for 25 minutes. Remove from heat and serve!

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