I am writing about a chili that I found that was just plain interesting.  I’ve done chili with lentils before, but not with the base of carrots.  I made chili with beets, why not with carrots?  I can see this being a little sweeter than your typical chili.  Carrots can make a wonderful base for soup in general and I don’t doubt this will work in chili.  The original recipe comes from Taste of Home for Carrot and Lentil Chili.  I am adding chicken for extra protein as well as some other things to balance out the vitamin content.  I hope you enjoy this really interesting chili!

Here are the original stats:

Here’s what I changed:

• I reduced the sodium by using a low sodium vegetable broth and reduce the added sodium by half.
• I added some chicken breast to increase the protein.
• I added red bell pepper to increase the vitamin C.
• I deleted the tomato to remove it from the recipe.

Here are the updated stats:

Here is the final recipe:

Carrot, Lentil, and Chicken Chili

Serves 8

• 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)
• 4 red bell peppers, chopped
• 1 pound chicken breast cut into 1 inch pieces
• 1 carton (32 ounces) low-sodium vegetable broth
• 1 tablespoon ground cumin
• 1 teaspoon salt
• 2 teaspoons paprika
• 1 teaspoon chili powder
• 2 medium ripe avocados, peeled and cubed

1. In a large dutch oven, heat oil over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add chicken and cook until browned.  Add Add lentils and garlic; cook 1 minute longer. Stir in carrots, red bell pepper, broth and seasonings. Cook, covered, on low heat for 30 minutes or until vegetables and lentils are tender.
2. Serve with avocados