I’m so excited to share one of my go-to recipes with you: chili with lentils and ground beef. This isn’t just any chili; it’s a hearty, flavorful, and nourishing meal that’s perfect for busy families. I know how challenging it can be to find recipes that are both delicious and easy to make on a weeknight. And this chili? It totally fits the bill. With a total time of around 1 hour and 15 minutes, this hearty chili with lentils and ground beef is about to become a staple in your home.
Table of contents
Table of Contents
Why You’ll Love This Chili with Lentils and Ground Beef
- It’s incredibly hearty and filling, thanks to the ground beef and lentils.
- It’s packed with protein and fiber, making it a nutritious and satisfying meal.
- It’s easy to customize to your family’s taste.
- It’s great for meal prepping; I often make a big batch on Sunday and enjoy it throughout the week.
What Makes This Chili with Lentils and Ground Beef Special?
Browning the ground beef is key. It adds a depth of flavor that you just can’t get any other way; trust me, it’s worth the extra few minutes. I also love using stewed tomatoes because they bring a brightness to the chili. Plus, they’re already chopped, which saves me time. The semisweet chocolate might sound a little strange, but trust me, it adds a richness and depth that really elevates the chili. It balances the acidity of the tomatoes and adds a subtle hint of sweetness.
Ingredients
- 2 pounds ground beef
- 1 medium onion, chopped
- 1 garlic clove, minced
- 2 cans (14-1/2 ounces each) stewed tomatoes, chopped
- 1 can (15 ounces) tomato sauce
- 3 tablespoons chili powder
- 1 ounce semisweet chocolate
- 1/4 teaspoon salt
- 1 cup dried lentils, rinsed
- 2 cups water
Ultimate Hearty Chili with Lentils and Ground Beef
Ingredients
Equipment
Method
- In a Dutch oven, cook ground beef and onion over medium-high heat until beef is no longer pink, about 6-8 minutes. Be sure to crumble the meat as it cooks.
- Add the minced garlic and cook for 1 minute longer, until fragrant. Drain off any excess grease.
- Add the chopped stewed tomatoes, tomato sauce, chili powder, semisweet chocolate, and salt. Bring the mixture to a boil, stirring occasionally.
- Add the rinsed lentils and water. Stir well to combine all the ingredients.
- Reduce the heat to low, cover the Dutch oven, and simmer until the lentils are soft, about 1 hour. Stir often to prevent sticking and add more water if the mixture seems too dry.
Notes
Ingredient Spotlight
I usually opt for lean ground beef for this recipe. It keeps the chili from being too greasy, but still gives it that hearty, beefy flavor we all love. You can use brown or green lentils for this chili. Brown lentils will cook down a bit more and create a creamier texture, while green lentils will hold their shape a little better. That touch of semisweet chocolate is my secret weapon. I promise you won’t taste it as chocolate, but it adds a certain “je ne sais quoi” that will have everyone asking for your recipe.
Equipment Recommendations
I absolutely swear by my Lodge Dutch oven. It’s heavy-duty, heats evenly, and lasts forever. A good stockpot will also work. If you’re in the market for a new one, I recommend the Le Creuset stockpot.
How to Make Chili with Lentils and Ground Beef
- In a Dutch oven, cook ground beef and onion over medium-high heat until beef is no longer pink, about 6-8 minutes. Be sure to crumble the meat as it cooks.
- Add the minced garlic and cook for 1 minute longer, until fragrant. Drain off any excess grease.
- Add the chopped stewed tomatoes, tomato sauce, chili powder, semisweet chocolate, and salt. Bring the mixture to a boil, stirring occasionally.
- Add the rinsed lentils and water. Stir well to combine all the ingredients.
- Reduce the heat to low, cover the Dutch oven, and simmer until the lentils are soft, about 1 hour. Stir often to prevent sticking and add more water if the mixture seems too dry.
Clara’s Top Tips for the Best Chili
To really maximize the flavor of your chili, try blooming the chili powder. Just add it to the pot with the garlic and cook for about a minute before adding the other ingredients. This will help release its aroma and deepen the flavor. If you like a bit of a kick, add a pinch of cayenne pepper along with the chili powder. Taste as you go, and add more to reach your desired spice level. If your chili is too watery, don’t fret. Just remove the lid during the last 15-20 minutes of simmering to allow some of the excess liquid to evaporate.
Common Mistakes to Avoid
Don’t overcook the lentils, or they’ll turn to mush. Keep an eye on them and test for doneness after about 45 minutes of simmering. Also, don’t skip browning the beef. It really does make a difference in the overall flavor of the chili.
Recipe Variations
Vegetarian/Vegan Chili with Lentils
| Ingredient | Substitution |
|---|---|
| 2 pounds ground beef | 2 (15-ounce) cans of black beans, rinsed and drained |
Spicier Chili with Lentils
For a spicier chili, add 1-2 diced jalapeños or serrano peppers along with the onion and garlic. You can also add a pinch of cayenne pepper or a few dashes of your favorite hot sauce.
Smoked Chili with Lentils
For a smoky flavor, add 1-2 teaspoons of smoked paprika along with the chili powder. You can also add a pound of smoked sausage, diced, along with the ground beef.
Instant Pot Instructions
- Brown the ground beef and onion using the sauté function. Drain any excess grease.
- Add the garlic, stewed tomatoes, tomato sauce, chili powder, chocolate, salt, lentils, and water. Stir well.
- Secure the lid and cook on high pressure for 25 minutes, followed by a 10-minute natural pressure release.
Slow Cooker Instructions
- Brown the ground beef and onion in a skillet. Drain any excess grease.
- Transfer the beef and onion to the slow cooker. Add the garlic, stewed tomatoes, tomato sauce, chili powder, chocolate, salt, lentils, and water. Stir well.
- Cook on low for 6-8 hours or on high for 3-4 hours.
Serving Suggestions
I love serving this chili with a dollop of sour cream, a sprinkle of shredded cheddar cheese, and a side of warm cornbread. Some other great toppings include chopped green onions, avocado, and tortilla chips.
Storage & Reheating Instructions
Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze it in freezer-safe containers for up to 2-3 months. To reheat, simply warm it in a saucepan over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.
Make-Ahead Instructions
This chili is a great make-ahead meal. You can make it a day or two in advance and store it in the refrigerator. The flavors will actually meld together and deepen, making it even more delicious.
Is Chili with Lentils and Ground Beef Healthy?
Absolutely. This chili is packed with protein from the ground beef and lentils, and it’s also a good source of fiber, which is important for digestion and helps keep you feeling full and satisfied. Plus, it’s loaded with vitamins and minerals from the tomatoes and other veggies.
Nutrition Information
- Calories: 450
- Fat: 20g
- Protein: 35g
- Carbs: 40g
- Fiber: 15g
Frequently Asked Questions
Are lentils good in chili?
Yes, lentils are a fantastic addition to chili. They add a hearty texture, boost the fiber content, and provide a good source of plant-based protein.
How do you thicken lentil chili?
If your lentil chili is too thin, simmer it uncovered for a longer period to allow some of the liquid to evaporate. You can also mash some of the lentils with the back of a spoon to create a thicker consistency.
What goes well with lentil chili?
Lentil chili pairs well with a variety of toppings and sides, such as sour cream, shredded cheese, chopped green onions, avocado, cornbread, and tortilla chips.
Conclusion
I truly believe that this chili with lentils and ground beef is a winning recipe. It’s easy to make, packed with flavor, and perfect for busy weeknights. I hope you’ll give it a try and let me know what you think. I can’t wait to hear how it turns out for you and your family. Be sure to leave a comment below with any questions or share your own tips and variations. And if you make it, snap a photo and tag me on social media, I love seeing your culinary creations. Happy cooking.
