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Beet Lentil Chili

Servings 8
Prep Time 20 minutes
Cook Time 2 hours

Ingredients

  • 2 jars 16 ounces each Aunt Nellie's Sliced Beets
  • 2 tablespoons olive oil
  • 1 large onion diced
  • 4 stalks celery diced
  • 3 medium carrots diced
  • 1 teaspoon kosher salt
  • 2 cloves garlic diced
  • 2 tablespoons smoked paprika
  • 2 tablespoons ground cumin
  • 1 1/2 tablespoons ground coriander
  • 1 teaspoon dried oregano
  • 2 tablespoons chili powder
  • 1 can 6 ounces tomato paste
  • 2 quarts low-sodium chicken or vegetable stock
  • 1 quart water
  • 1 pound lentils
  • Garnishes optional:
  • 1/2 cup sour cream
  • 1/4 cup radishes cut into matchsticks
  • 1/2 cup freshly chopped cilantro
  • 1/2 cup finely chopped onions
  • 1 cup crumbled queso fresco

Instructions

  • Drain beets; dice and set aside. Discard liquid.
  • Preheat large soup pot over medium heat. Drizzle with olive oil. Add onion, celery, carrots and salt; saute until softened, stirring occasionally.
  • Add garlic, paprika, cumin, coriander, oregano, chili powder and tomato paste; saute until fragrant, stirring frequently.
  • Add stock, water, beets and lentils. Bring to boil; reduce to simmer. Simmer about 2 hours, or until lentils are tender.
  • Serve with sour cream, radishes, cilantro, onions and queso fresco, if desired.

Notes

Recipe courtesy of Angie McGowan of "Eclectic Recipes"
Keyword: main dish, vegetarian