With plenty of cold-weather events and gatherings to celebrate alongside loved ones, one classic way to warm up the crowd is hot, comforting food. Soups, chili, casseroles, stews and more provide perfect ways to shake off the chill that comes with the season.
Ideal for serving family and friends after time spent outside or just as an excuse to get together, Beet Lentil Chili with Aunt Nellie’s Sliced Beets provides a filling option for satisfying a group with eight servings. Plus, it’s easy to make — the chili calls for 20 minutes of prep before simmering.
Next time a brisk day cools your family to the core, keep these hearty meals in mind for simple options to warm up from the inside out.
Beet Lentil Chili
Prep time: 20 minutes // Cook time: 2 hours // Servings: 8
- 2 jars (16 ounces each) Aunt Nellie’s Sliced Beets
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 stalks celery, diced
- 3 medium carrots, diced
- 1 teaspoon kosher salt
- 2 cloves garlic, diced
- 2 tablespoons smoked paprika
- 2 tablespoons ground cumin
- 11/2 tablespoons ground coriander
- 1 teaspoon dried oregano
- 2 tablespoons chili powder
- 1 can (6 ounces) tomato paste
- 2 quarts low-sodium chicken or vegetable stock
- 1 quart water
- 1 pound lentils
- 1/2 cup sour cream
- 1/4 cup radishes, cut into matchsticks
- 1/2 cup freshly chopped cilantro
- 1/2 cup finely chopped 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 sour cream, radishes, cilantro, onions and queso fresco, if desired.
Recipe courtesy of Angie McGowan of “Eclectic Recipes” (Family Features)