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
- 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
- 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.
- Serve with avocados