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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.

  1. Drain beets; chop in half. Set aside.
  2. Heat large soup pot over medium. Drizzle with olive oil. Add onion, celery, carrots and salt. Sauté 5 minutes until softened. 
  3. Add garlic, paprika, cumin, coriander, oregano, chili powder and tomato paste. Cook 5 minutes until fragrant. 
  4. Add stock, water, beets and lentils. Bring to boil; reduce to simmer. Simmer 40 minutes, or until lentils are tender. 
  5. Serve lentil chili with sour cream, radishes, cilantro, onions and queso fresco, if desired. 

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