Beet Lentil Chili
PREP TIME: 20 MINUTES | COOK TIME: 1 HOUR
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, minced
- 2 Tablespoons smoked paprika
- 2 Tablespoons ground cumin
- 1 Tablespoon 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
For garnish (optional)
- 1/2 cup sour cream
- 1/4 cup matchstick cut radishes
- 1/2 cup freshly chopped cilantro
- 1/2 cup finely chopped onions
- 1 cup crumbled queso fresco
Directions
Makes 8 servings.
- Drain beets; chop in half. Set aside.
- Heat large soup pot over medium. Drizzle with olive oil. Add onion, celery, carrots and salt. Sauté 5 minutes until softened.
- Add garlic, paprika, cumin, coriander, oregano, chili powder and tomato paste. Cook 5 minutes until fragrant.
- Add stock, water, beets and lentils. Bring to boil; reduce to simmer. Simmer 40 minutes, or until lentils are tender.
- Serve lentil chili with sour cream, radishes, cilantro, onions and queso fresco, if desired.
