Lentil Chili With Chunky Vegetables Recipe

Name: Lentil Chili With Chunky Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs ground beef; 1 lb dried lentils, washed and picked over; 2 (28 ounce) cans whole tomatoes, coarsely chopped. Reserve the juice; 2 white onions, peeled and coarsely chopped; 4 carrots, peeled and sliced; 2 stalks celery, diced; 2 garlic cloves, slivered; 1 (16 ounce) jar salsa, medium heat; 1 tablespoon ground cumin; 3 tablespoons chili powder (to taste); 1 teaspoon salt; 6 cups beef stock; 1/2 lb cheddar cheese or 1/2 lb monterey jack cheese, shredded; olive oil, for sauteing; 1/4 cup canned green chili, chopped (optional); 1/2 cup sour cream (optional); hot sauce (optional)

Servings: persons

2 lbs ground beef
1 lb dried lentils, washed and picked over
2 (28 ounce) cans whole tomatoes, coarsely chopped. Reserve the juice
2 white onions, peeled and coarsely chopped
4 carrots, peeled and sliced
2 stalks celery, diced
2 garlic cloves, slivered
1 (16 ounce) jar salsa, medium heat
1 tablespoon ground cumin
3 tablespoons chili powder (to taste)
1 teaspoon salt
6 cups beef stock
1/2 lb cheddar cheese or 1/2 lb monterey jack cheese, shredded
olive oil, for sauteing
1/4 cup canned green chili, chopped (optional)
1/2 cup sour cream (optional)
hot sauce (optional)

1
Heat olive oil in a heavy skillet on medium-high. Brown the ground beef and onions. Drain excess grease.
2
Mix beef, lentils, tomatoes, carrots, garlic, salsa, cumin, chili powder, salt, beef stock, and the reserved tomato juice in a large stockpot.
3
Bring to a boil over medium heat. Reduce heat and simmer, covered, 30 minutes. Add diced celery. Cook 15 minutes more, stirring occasionally or until lentils and vegetables are tender and flavors are well blended. The chili should be thick but if it becomes too thick add additional beef stock OR tomato juice to achieve the desired consistency.
4
Taste and adjust seasonings for desired level of heat. Different brands of chili powder vary in both heat and richness so adjustment is almost always necessary.
5
Serve topped with shredded cheese. Garnish with sour cream and green chilis if desired. Pass the hot sauce at the table.
6
Note:I prefer Franks for flavor without excessive fire. Others prefered Tropical Pepper Co.'s Scotch Bonnet sauce for excessive fire.

1182

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 lbs ground beef, 1 lb dried lentils, washed and picked over, 2 (28 ounce) cans whole tomatoes, coarsely chopped. Reserve the juice, 2 white onions, peeled and coarsely chopped, and more.

Yes, Lentil Chili With Chunky Vegetables falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lentil Chili With Chunky Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions