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December 10, 2014 By Nicky 12 Comments

Lentil and Beef Chili

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Curl up with a big bowl of chili for a satisfying meal. When you want a hearty beef chili without beans, turn to this Beef and Lentil Chili. It’s hearty, smokey, and OH so delicious!

Beef and Lentil Chili

 

When I think of cold weather comfort food, I think of chili. There is just something about a big bowl of chili that warms you heart and soul. There are a million different ways to make and serve chili. This Beef and Lentil Chili is my go to recipe when I want to go light on the meat and still have a hearty bowl without beans. (When I want a sweet and smokey chili with beans, I turn to this Sweet Potato and Black Bean Chili. )You can easily go all vegetarian with this Beef and Lentil Chili by eliminating the beef all together and adding an additional 1/2 cup of dry lentils. The lentils give a great texture and flavor, so you’ll never miss the meat.

Great Bowl of Beef Chili

Chili is one of those dishes that is good the first day you make it or “It’s GREAT” (think Tony the Tiger) when refrigerated and eaten the next day.    All those flavors marry and combine to create an explosion of flavor. This recipe cam be made two ways; on the stove top or in a crock pot. The first version takes about 2 hours and the second one 6-8 hours. I prefer the stove top method. I’ll will often make this beef chili the night before and place it in the fridge until the next day. Then just reheat on the stove top and top with shredded cheese and sour cream. Mmmmmm!

 Beef and Lentil Chili

Yields 8-10

Beef and Lentil Chili

You can create a meatless chili by substituting the ground beef for an additional 1/2 cup of lentils.

20 minPrep Time

2 hrCook Time

2 hr, 19 Total Time

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Ingredients

1 pound ground beef

1 onion, chopped

5 poblano peppers or 2 bell peppers, deseeded and chopped

8 ounces, button mushrooms, sliced

4 garlic cloves, minced

6 cups of fresh diced tomatoes or 2 28-ounce cans diced tomatoes

3 cups water

3 tablespoons chili powder

3 tablespoons cumin

1 tablespoon smoked paprika

1 teaspoon salt

2 teaspoons dried thyme, crumbled

1 1/2 cups black or Puy lentils

Sour Cream (optional)

Cheddar Cheese (optional)

Instructions

  1. Heat a Dutch oven or large skillet over medium-high heat.
  2. Add ground beef and cook until beef is brown, about 5 minutes. Crumble the beef as you cook.
  3. Drain all but 2 tablespoons of grease from pan.
  4. Add onion, peppers, and mushrooms. Sauté over medium-high until onions are tender, about 8 minutes.
  5. Add garlic and saute an additional 1 minute or until fragrant.
  6. Stove Top Method
  7. Return browned beef and the next 7 ingredients (tomatoes thru thyme) to the pot. Stir to combine.
  8. Cover and simmer until lentils are tender, stirring occasionally, about 1 1/2 hours.
  9. Crock Pot Method
  10. Add all ingredients into a crock pot. Set on low for 6-8 hours.
  11. Serve in bowls topped with sour cream or cheddar cheese.
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Now a bowl of chili is delicious, but there are so many other ways you can enjoy it. I ALWAYS make a huge pot so I can enjoy chili one of these other ways too.
  • Chili topped baked potatoes
  • Chili Cheese fries (baked potato wedges at 400 degrees F for 45 minutes)
  • Chili Macaroni and cheese
  • Chili Spaghetti
  • Cheese Enchiladas topped with chili instead of enchilada sauce
  • Chili Pie (Chili topped with cornbread and baked)

There are so many ways to enjoy this Lentil Beef Chili, how will you serve it?

 

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Filed Under: Main Entree, Recipes Tagged With: comfort food, easy recipe, main entree, Slow cooker

About Nicky

Nicky Omohundro is a travel and active family lifestyle blogger and social media influencer based out of Oklahoma City, Oklahoma. She shares stories, destinations, and ideas on food, family, health, and outdoor recreation to help families find their own adventures. Her spirit animal is a caffeinated squirrel fueled by coffee, real food, and the desire to seek new adventures.

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Comments

  1. Linda (Meal Planning Maven) says

    December 10, 2014 at 12:00 pm

    This is so my kind of chili and a definite must-try very soon!
    Reply
    • Nicky says

      December 10, 2014 at 8:54 pm

      I think you'll like it Linda. It's hearty and a little smokey with the paprika. Let me know how you like it
      Reply
  2. Michelle @ A Dish of Daily Life says

    December 10, 2014 at 12:18 pm

    We love lentils here...we'll have to try this! Thanks for the recipe, Nicky!
    Reply
    • Nicky says

      December 10, 2014 at 8:55 pm

      Sure thing Michelle. I hope you and your family like.
      Reply
  3. Nicole Keener says

    December 10, 2014 at 3:21 pm

    This looks so delicious, the weather is perfect chili weather right now!
    Reply
    • Nicky says

      December 10, 2014 at 8:57 pm

      I couldn't agree more! :)
      Reply
  4. Debi @ Life Currents says

    December 11, 2014 at 12:47 am

    Oh yeah you know I'll be making this (the veggie version) for dinner soon! thanks for the idea! And I love chili in a baked potato as well!
    Reply
    • Nicky says

      December 11, 2014 at 11:46 pm

      I thought of you when I made this. I am trying to cut back on meat portions and have started to find more vegetarian dishes that can go both ways.
      Reply
  5. [email protected] McCallumsShamrockPatch says

    December 12, 2014 at 12:50 am

    Beef and Lentil Chili looks super delicious and I do love lentils! I can't wait to try this recipe, fantastic idea!!
    Reply
    • Nicky says

      December 15, 2014 at 11:08 am

      The lentils have a great texture in this chili. If you wanted to go vegeterian, you'll never know the meat was missing
      Reply
  6. Joy @ Joy Love Food says

    December 12, 2014 at 7:55 pm

    Yum, I love lentils, but have never made them in a chili before. I need to try this, pinning and going on my list of recipes to make soon! :)
    Reply
    • Nicky says

      December 15, 2014 at 11:11 am

      Let me know how you like the lentils in chili
      Reply

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