I love to make this chili because my kids love it. I can sneak in vegetables and they don't even know it. You can use any type of beans you want in this recipe. We love to make ours with Northern beans since they are creamier tasting.
Blue Ribbon Recipe
Hearty and filling, we really liked Karina's lentil chili. It's so filling and tasty you don't even realize it's meat-free. The lentils and beans soak up the delicious chili flavors. We loved the bits of sweet corn and carrots throughout. Cilantro adds a fresh taste to the chili. If you want to make this vegetarian, use vegetable broth instead of chicken broth.
In a pot add olive oil about 2 Tbsp. Saute carrots, onions, and jalapeno.
Add lentils and cook for 1 minute. Add 4 c of chicken stock and the cilantro. Bring to a boil and lower temperature to a simmer and cook for 30 minutes until lentils are cooked.
When lentils are cooked add cans of diced tomatoes and remaining chicken stock. Add the package of chili seasoning.
Rinse your beans and add to the pot. Cook for 10 minutes more.
In the last 5 minutes of cooking add the frozen corn.
Serve it hot or warm and top with cheese. I like cheddar but you can do any cheese you like and don't forget the sour cream. Eat with corn chips or crackers - we like both.
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