Carrot and Lentil Chili

Name: Carrot and Lentil Chili
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 8 servings
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 3/4 cup dried green lentils, rinsed; 3/4 cup dried red lentils, rinsed; 6 garlic cloves, minced; 6 cups chopped carrots (about 10 medium carrots); 1 carton (32 ounces) reduced-sodium vegetable broth; 1 tablespoon ground cumin; 1 teaspoon salt; 2 teaspoons paprika; 1 teaspoon chili powder; 1 can (15 ounces) crushed tomatoes, undrained; 2 medium ripe avocados, peeled and cubed; Optional: Sour cream, sliced red onion and additional paprika

This lentil chili is one of my favorite plant-based meals. I love to make it in the fall and spring for the satisfying combination of fresh carrots and hearty lentils. Serve it with yogurt, sour cream or plant-based cheese. —Rebekah Ranes, Sedona, Arizona

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
3/4 cup dried green lentils, rinsed
3/4 cup dried red lentils, rinsed
6 garlic cloves, minced
6 cups chopped carrots (about 10 medium carrots)
1 carton (32 ounces) reduced-sodium vegetable broth
1 tablespoon ground cumin
1 teaspoon salt
2 teaspoons paprika
1 teaspoon chili powder
1 can (15 ounces) crushed tomatoes, undrained
2 medium ripe avocados, peeled and cubed
Optional: Sour cream, sliced red onion and additional paprika

Directions

In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add lentils and garlic; cook 1 minute longer. Transfer to a 5- or 6-qt. slow cooker. Stir in carrots, broth and seasonings. Cook, covered, on low 4-6 hours or until vegetables and lentils are tender.
Stir in diced tomatoes; cook, covered, 30 minutes longer. Serve with avocados and, if desired, sour cream, red onion and additional paprika.
Freeze Option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.