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Slow Cooker Lentil and Carrot Chili
with lemon-garlic yogurt

Active: 25 min Total: 7 hr 25 min
This simple chili first appeared the week of 1/12/15 and was such a hit, we're bringing it back. Make it in a slow cooker or a Dutch oven (we provide directions for both) - regardless of your chosen cooking method, you'll love the chili flavors on lentils and carrots.
Smarts: Put this on your football viewing party list! It's hearty enough to satisfy while still being healthy.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Slow Cooker Lentil and Carrot Chili:
  • French or green lentils, dried - 1 cup
  • Garlic - 3 cloves , minced
  • Onions - 1 , diced
  • Carrots - 1 lb , diced
  • Cooking oil - 1 1/2 Tbsp
  • Crushed tomatoes - 1 1/2 cups
  • Cumin - 1 1/2 tsp
  • Paprika - 1 tsp
  • Chili powder - 1/2 tsp
  • Salt - 1 tsp
  • Vegetable broth - 2 cups
  • Avocados, large - 1 , cubed
  • Tortilla chips (opt) - for serving with chili
Lemon-Garlic Yogurt (for 2 nights):
  • Garlic - 2 cloves , minced
  • Greek yogurt, plain - 1 1/2 cups
  • Lemons - 1 , juice of
  • Salt - 1/2 tsp

Nutrition Facts

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Prep

  1. Lentils - Soak overnight in water.
  2. Garlic (for yogurt and chili) / Onions / Carrots - Prep as directed. (Can be done up to 3 days ahead)

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Make

  1. If slow cooking, heat up a skillet or saute pan over medium-high heat (if not slow cooking, heat up a Dutch oven). Add cooking oil and then garlic and onions with a dash of salt to heated oil. Saute until softened, ~3 minutes.
  2. Fold in lentils and saute for another minute.
  3. If slow cooking, transfer to slow cooker. Add in crushed tomatoes, cumin, paprika, chili powder, salt, vegetable broth, and carrots and cook on low for 7 to 8 hours or high for 3 to 4 hours. (If not slow cooking, add all those ingredients into the Dutch oven, cover, and bring to a boil. Then simmer uncovered for ~20 minutes.)
  4. While chili is cooking, make lemon-garlic yogurt. Mix yogurt with minced garlic, lemon juice, and salt (this makes enough for Tuesday’s dinner).
  5. Cube avocado.
  6. Once chili is done, season to taste with salt, pepper, any more of the spices, or dig into your condiments. Portion into bowls and let everyone top with avocado and yogurt. Scoop with tortilla chips if using. Remember to save half of the yogurt for Tuesday!

Nutrition Facts

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