Immune Boosting Beet Lentil Chili

2 jars (16 ounces each) Aunt Nellie’s Sliced Beets

2 tbsp olive oil

1 large onion, diced

4 stalks celery, diced

3 medium carrots, diced

1 teaspoon kosher salt

3 cloves garlic, diced

2 tbsp smoked paprika

2 tbsp ground cumin

1 1/2 tbsp ground coriander

1 tsp dried oregano

2 tbsp chili powder

1 can (6 oz) tomato paste

2 quarts low-sodium chicken or vegetable stock

1 quart water

1 pound lentils

Garnishes (optional):

1/2 cup sour cream

1/4 cup radishes, cut into matchsticks

1/2 cup freshly chopped cilantro

1/2 cup finely chopped red or green onions

1 cup crumbled queso fresco

Drain beets; dice and set aside. Discard liquid.

Preheat large soup pot over medium heat. Drizzle with olive oil. Add onion, celery, carrots and salt; saute until softened, stirring occasionally.

Add garlic, paprika, cumin, coriander, oregano, chili powder and tomato paste; saute until fragrant, stirring frequently.

Add stock, water, beets and lentils. Bring to boil; reduce to simmer. Simmer about 2 hours, or until lentils are tender.

Serve with desired garnishes

Recipe courtesy of Angie McGowan of “Eclectic Recipes

Immune Boosting Beet Lentil Chili

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