Beet Lentil Chili

This post sponsored by Aunt Nellie’s. All thoughts and opinions 100% mine. 

I want to first thank Aunt Nellie’s for making a generous $500 donation to my local food bank, Second Harvest Food Bank of Central Florida. I’m so very happy to be partnering with them today to help celebrate Aunt Nellie’s 90th birthday potluck party!

This time of year I love a good pot of chili, and this is one of my absolute favorite chili recipes. It’s a lentil filled beet chili full of all those delicious chili flavors, and loaded with nutritious and delicious vegetables.

Chili doesn’t have to be loaded with meat. It tastes just as good, if not better, when it’s made with loads of veggies and lentils too. This chili is extra special because I’ve put in lots of delicious beets too!

I’m sharing this favorite beet lentil chili with you today to help celebrate Aunt Nellie’s 90th birthday potluck party. Aunt Nellie’s has been a pantry staple in for families for generations and is currently celebrating their 90th birthday! They got their start back in 1929, the same time potlucks started too! 

Aunt Nellie’s wants everyone to host their own potluck party this fall and share a photo or video for a chance to win one of five prizes consisting of a $500 donation to their local food bank as well as a $250 VISA gift card and product family pack.

Visit www.auntnellies.com/potluck each week from October 22 through November 21 for themed recipes, successful potluck tips, and information on how to win valuable prizes. 

And now time for my favorite beet lentil chili recipe! This is a super easy recipe to make. You just add lentils, vegetables, spices, stock and beets to a large stockpot and simmer for a few hours until done. This recipe would also work in a pressure cooker and take even less time too!

I love to use Aunt Nellie’s beets in this recipe because their jarred ready to use beets save you prepping time. I used the jarred sliced beets in this recipe, just chopping them before adding them to the recipe. 

This recipe is super simple –  just lentils, carrots, celery, onion, garlic and beets along with some delicious spices!

This recipe comes together very quickly and has a wonderful color from the ruby red beets and added tomato paste. 

After a slow simmer, the lentils expand and get soft and absorb much of the liquid. This is a very thick and hearty chili. You can add more stock or water if you like to thin it out. 

When I serve it I like to garnish with fresh ingredients. These are important to really bring out the flavors of the chili. I start with sour cream and radishes.

I also add some fresh cilantro. Chopped onion is also a great garnish that adds another layer of fresh crunch to this chili. And don’t forget your favorite hot sauce too! 

Aunt Nellie’s also has pickled beets that make amazing fall and winter recipes. Their ruby-red beets are rich in antioxidants and Vitamins A, C and Folate. They are also mineral rich in calcium, iron magnesium, phosphorus and potassium. 

Don’t forget to visit www.Auntnellies.com for more delicious recipes and more varieties of beet products. 

You can find Aunt Nellie’s in supermarkets across the U.S. in the jarred and vegetable aisle. 

Beet Lentil Chili

Beet Lentil Chili

Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes

A delicious veggie filled chili perfect for fall and winter!

Ingredients

For the Chili:

  • 2 jars Aunt Nellie’s sliced beets, drained and diced
  • 1 large onion, diced
  • 4 stalks celery, diced
  • 3 medium carrots, diced
  • 2 cloves garlic, diced
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 (6oz) can tomato paste
  • 2 quarts low sodium chicken or vegetable stock
  • 1 quart water
  • 1 lb. lentils
  • 2 tablespoons smoked paprika
  • 2 tablespoons cumin
  • 1 1/2 tablespoons coriander
  • 1 teaspoon dried oregano
  • 2 tablespoons chili powder

For Garnish:

  • ½ cup sour cream
  • ¼ cup matchstick cut radishes
  • ½ cup freshly chopped cilantro
  • ½ cup finely chopped onions
  • 1 cup crumbled queso fresco

Instructions

    1. Preheat large soup pot. Drizzle with olive oil. Add onion, celery, carrots and salt. Saute until softened. Add garlic, spices and tomato paste. Saute until very fragrant.
    2. Add vegetable stock, beets and lentils. Bring to a boil and reduce to a simmer. Simmer for about 2 hours, or until lentils are very tender.
    3. Serve lentil chili with chopped fresh cilantro, sour cream, chopped onions, queso fresco and radishes as a garnish.