Beef Lentil Chili

I woke up this morning and it was in the 30s, which was to my surprise. I didn’t realize we were going to get yet another cold front in south Texas. I needed something to eat that would warm me up. Chili it is!! I also had all the ingredients to make cornbread, so it was the perfect choice.

Now I like adding beans to my chili. I know some do not think chili should have beans, but I actually prefer it. I’m a lover of beans, I will add them to anything if given the chance. As I was looking through my pantry I saw a half open bag of lentils, and I thought why not. Beef lentil chili it is!

Lentils are fantastic for you. Filled with fiber, protein, folate, and iron. These little legumes are pretty much a power house. I might also add they are extremely low in calories and fat, and they also are extremely versatile and taste great. You definitely need to give these little babies a try if you haven’t before.

I made a skillet cornbread to go with this recipe, and topped my chili with green onions, and a little sour cream and cheese. I will now curl up and watch the Olympics. Stay warm my friends!

Beef Lentil Chili

Ingredients:

  • 1 lb ground beef
  • 1 tsp ground cumin, for beef
  • 1/2 tsp salt, for beef
  • 1 tsp black pepper, for beef
  • 1 tsp chili powder, for beef
  • 1 onion, diced
  • 1 bell pepper, diced
  • 1 jalapeno, seeded and diced
  • 1 can diced tomatoes
  • 3 cloves garlic, minced
  • 3 cups cooked pinto beans (or 2 cans, drained and rinsed)
  • 2 cups dried lentils
  • 7 to 8 cups beef stock
  • 1 tsp ground cumin
  • 2 tsp chili powder
  • Salt and pepper to taste
  • Sour cream, grated cheese, green onion, for garnish

In a large pot or dutch oven brown ground beef and season with ground cumin, chili powder, salt, and pepper. Drain off grease and set aside.

In the same pot add 1 tablespoon olive oil and add onion, bell pepper, and jalapeno with a pinch of salt. Cook until soft over medium heat, should take about 4 to 5 minutes. Add garlic cloves and diced tomatoes. Let that simmer for 1 to 2 minutes, deglazing pan with wooden spoon.

Add dried lentils, cooked pinto beans, and ground beef to pot. Cover with beef broth and season with ground cumin, chili powder, and salt and pepper to taste.

Bring to a boil, cover, and lower heat to just a simmer. Simmer for about an hour.

Top with green onions, cheese, and sour cream.

Serve with buttermilk skillet cornbread. Link below.

Buttermilk Skillet Cornbread

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s