Carrot and Lentil Chili
TOTAL TIME: Prep: 30 min. Cook: 4-1/2 hours
YIELD: 8 servings
This is one of my favorite plant-based versions of chili. I love to make this in fall and spring for the satisfying combination of fresh bright orange carrots and hearty earthy lentils. I serve it with yogurt, sour cream or plant-based cheese. —Rebekah Ranes, Sedona, Arizona
Ingredients
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2 tablespoons olive oil
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1 medium onion, chopped
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3/4 cup dried green lentils, rinsed
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3/4 cup dried red lentils, rinsed
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6 garlic cloves, minced
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6 cups chopped carrots (about 10 medium carrots)
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1 carton (32 ounces) reduced-sodium vegetable broth
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1 tablespoon ground cumin
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1 teaspoon salt
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2 teaspoons paprika
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1 teaspoon chili powder
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1 can (15 ounces) crushed tomatoes, undrained
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2 medium ripe avocados, peeled and cubed
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Optional: Sour cream, sliced red onion and additional paprika
Directions
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1.
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.
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2.
Stir in crushed tomatoes; cook, covered, 30 minutes longer. Serve with avocados and, if desired, sour cream, red onion and additional paprika.
Nutrition Facts
1-1/4 cups: 310 calories, 10g fat (1g saturated fat), 0 cholesterol, 574mg sodium, 47g carbohydrate (11g sugars, 12g fiber), 13g protein.
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