Today’s offering is in the stew category. Chili is considered a type of stew because of its low liquid content. What puts a stew into the subcategory of a chili is the addition of chili peppers or chili powder. In this case, it is chili powder on the ingredients list.
The main ingredient in this slow-cooker vegetarian chili is lentils. Most recipes that I have featured using lentils in the past have been a variety of soup. This was our first foray in using lentils in a chili recipe. And it is a good one!
There are four common types of lentils: brown, green, red, and black. These curved lens-shaped seeds are a type of legume, native to Western Asia and North America. While the flavor of different types of lentils varies slightly, most can be used interchangeably. We used brown ones here, as that was what we had on hand, but green lentils could also be used.
Carrot & Lentil Chili
Carrot & Lentil Chili (adapted from tasteofhome.com) Total Time Required: 5 hours, Prep Time: 30 minutes, Cook Time: 4-1/2 hours, Makes: 8 servings
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1-1/2 cups dried lentils, rinsed
- 6 garlic cloves, minced
- 2 pounds carrots, chopped
- 28 ounces vegetable broth
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 2 teaspoons paprika
- 1 teaspoon chili powder
- 15 ounces crushed tomatoes, undrained
- 2 medium ripe avocados, peeled and cubed
- sour cream, sliced red onion, and additional paprika for serving
Directions:
In a large skillet, heat oil over medium-high heat. Add the chopped onion and cook, stirring until tender, about 4 – 5 minutes.
Sauté the onions.
Add the lentils and garlic and cook for 1 minute longer.
Add the lentils & garlic.
Transfer everything to a 5- or 6-quart slow cooker. Stir in the carrots, broth, and seasonings. Cook, covered, on low for 4 – 6 hours, until the vegetables and lentils are tender.
Add the carrots, seasonings, and broth to the slow cooker.
Stir in the crushed tomatoes.
Add the tomatoes to the chili.
Cook covered for 30 minutes longer.
Transfer the chili to a serving bowl when ready.
Serve the chili with avocado, sour cream, red onion, and additional paprika. Refrigerate any leftovers. Reheat thoroughly in a saucepan, stirring occasionally, adding broth or water if necessary.
Serve the chili with avocado chunks and sour cream.
A very satisfying vegetarian chili! ~Linda
Carrot & Lentil Chili (adapted from tasteofhome.com) Total Time Required: 5 hours, Prep Time: 30 minutes, Cook Time: 4-1/2 hours, Makes: 8 servings
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1-1/2 cups dried lentils, rinsed
- 6 garlic cloves, minced
- 2 pounds carrots, chopped
- 28 ounces vegetable broth
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 2 teaspoons paprika
- 1 teaspoon chili powder
- 15 ounces crushed tomatoes, undrained
- 2 medium ripe avocados, peeled and cubed
- sour cream, sliced red onion, and additional paprika for serving
Directions:
In a large skillet, heat oil over medium-high heat. Add the chopped onion and cook, stirring until tender, about 4 – 5 minutes. Add the lentils and garlic and cook for 1 minute longer. Transfer everything to a 5- or 6-quart slow cooker. Stir in the carrots, broth, and seasonings. Cook, covered, on low for 4 – 6 hours, until the vegetables and lentils are tender.
Stir in the crushed tomatoes and cook covered, for 30 minutes longer. Serve the chili with avocado, sour cream, red onion, and additional paprika.
Refrigerate any leftovers. Reheat thoroughly in a saucepan, stirring occasionally and adding broth or water if necessary.