This has been the year that my kids will actually eat soup. And while chili is not really soup, this particular recipe was something I tried out on one of our soup Tuesdays. Normally we eat beef chili and 3 of the 4 children really enjoy it, but I’ve been trying to replace some of our meat meals with non-meat options. When I saw this recipe I decided to try it. I changed it up a bit and added some extra veggies to get a few extra veggies into our bellies with one bowl.
If you are anything like me, you don’t always follow recipes to a tee and have learned how to take a recipe and make it your own, so definitely do that and let me know what you changed.
Ingredients
1 large onion, diced
1 large bell pepper, diced (any color works)
1-2 T oil
2 cups shredded beets
1 cup shredded sweet potato
1.5 cups dry lentils (I used green)
1 cup dry black beans (or you can add a can of black beans towards the end)
5 cups of broth (I used chicken, because that’s what I have, but veggie broth would make it vegetarian)
1 28 oz can of diced tomatoes
4 gloves garlic
1.5-2 TB chili powder**
1 TB cumin
1/2 tsp paprika
1 tsp dried oregano
1 tsp salt
1/2 tsp cinnamon
I make this in my pressure/slow cooker, but it could be adapted to the stove top as well.
Saute onion and pepper until onion is translucent. Add remaining ingredients. Pressure cook for 10 minutes and then slow cook for about 3 hours. I would check on it in the middle if you are home, but otherwise it should be ready when you are ready for dinner.
I serve it with this yummy cornbread (I usually use about 1/2 the sugar and use coconut oil instead of vegetable oil).
I’m happy to report that all 4 kids ate this without much complaint.
**The first time I put 2 TB chili powder and they thought it was a little spicy, but did still eat it. I cut it back the next time and we are happier with 1.5 TB in our house.
Have you had lentil chili before?
My kids love soups like this!