CARROT AND LENTIL CHILI

Carrot and Lentil Chili image

I make this lentil chili in the fall or spring. I love the satisfying combination of fresh bright orange carrots and hearty earthy lentils. Filled with flavor and color, it leaves me energized and nourished. It's also affordable and a terrific way to fit in more veggies and legumes. I serve this with yogurt, sour cream or plant-based cheese. It also makes a fun dip for your favorite crackers or cubes of bread. -Rebekah Ranes, Sedona, Arizona

Provided by Taste of Home

Categories Lunch

Time 4h30m

Yield 8 servings

Number Of Ingredients 14

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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

Steps:

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 crushed 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; add a little broth or water if necessary.

Nutrition Facts : Calories 310 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 574mg sodium, Carbohydrate 47g carbohydrate (11g sugars, Fiber 12g fiber), Protein 13g protein.