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Beef and Lentil Chili

A 50/50 mix of ground beef and lentils that stretches your meat twice as far without sacrificing flavor. Nobody will notice the difference.

Gluten-FriendlyDairy-FreeNut-FreeEgg-Free Main Dish
Prep: 10 min Cook: 35 min Total: 45 min Servings: 6-8 Difficulty: Easy

Allergens: None of the major allergens as written. Check canned item labels.

Ingredients

  • 1/2 lb ground beef
  • 1/2 cup dried lentils (brown or green)
  • 1 can (15 oz) kidney beans, drained
  • 1 can (15 oz) diced tomatoes
  • 1 can (15 oz) tomato sauce
  • 1 medium onion, diced
  • 2 tablespoons vegetable oil
  • 1 1/2 cups water

Optional Extras

  • 1 can corn, drained
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Garlic powder
  • Salt and pepper
  • Sour cream or cheese for topping

Equipment

  • Large pot
  • Knife and cutting board
  • Can opener
  • Stirring spoon

Instructions

  1. Rinse lentils in a strainer and pick out any small stones.
  2. Heat oil in a large pot over medium heat. Add diced onion and cook 3-4 minutes.
  3. Add ground beef and break it apart as it cooks. Cook until no pink remains, about 5 minutes.
  4. Add lentils, water, diced tomatoes, tomato sauce, and kidney beans. Stir everything together.
  5. Add chili powder, cumin, garlic powder, salt, and pepper if you have them.
  6. Bring to a boil, then reduce heat to low. Cover and simmer for 30-35 minutes until lentils are soft. Stir occasionally and add water if it gets too thick.
  7. Taste and adjust seasoning. Serve hot, over rice if you want to stretch it even further.

Notes

  • The lentils disappear. Once they're soft, they break down and blend right into the chili. The texture is almost identical to an all-beef chili.
  • Stretch your budget. Half a pound of ground beef plus lentils feeds as many people as a full pound of beef would. Same protein, half the meat cost.
  • Leftovers: Keeps for 5 days in the fridge and freezes well.