Lentils were one of the crops on my dad's farm when we were growing up, and they're the best-kept secret in this delicious chili recipe. This dish is great for a large family meal and also freezes well. Everyone who asks for this recipe is amazed at how simple it is. —Cindy Agee, Lewiston, Idaho
Beef and Lentil Chili
Watch How to Make Beef and Lentil Chili
Beef and Lentil Chili
Prep Time
20 min
Cook Time
1 hour
Yield
2-1/2 quarts
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
Directions
- In a Dutch oven, cook ground beef and onion over medium-high heat until beef is no longer pink, 6-8 minutes; crumble meat. Add garlic; cook 1 minute longer. Drain. Add next 5 ingredients; bring to a boil. Add lentils and water. Reduce heat; simmer, covered, until lentils are soft, about 1 hour, stirring often. Add water if mixture seems too dry.
Nutrition Facts
1-1/4 cups: 367 calories, 16g fat (6g saturated fat), 70mg cholesterol, 655mg sodium, 29g carbohydrate (8g sugars, 6g fiber), 29g protein.
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