Hearty Beef & Lentil Chili
A rich, smoky chili that combines tender ground beef with earthy lentils in a deeply spiced tomato base. Everything simmers together in one pot until thick and hearty, filling your kitchen with the aroma of cumin and chipotle. Perfect for game day or a cozy weeknight dinner.
For 4 servings
- prep
Prep the vegetables and lentils.
1.Finely chop the onion and bell pepper.2.Mince the garlic cloves.3.Chop the fresh tomatoes into small pieces.4.Rinse the brown lentils under cold water and drain well. - saute · ~6 min
Brown the ground beef.
1.Heat the oil in a Dutch oven over medium-high heat.2.Add the ground beef and cook, breaking it up with a wooden spoon.3.Sauté until browned and no pink remains (5-6 min).4.Drain excess fat if needed, leaving about 1 tbsp in the pot. - saute · ~7 min
Sauté the vegetables and bloom the spices.
1.Add the chopped onion and bell pepper to the pot. Cook until softened (4-5 min).2.Stir in the minced garlic and cook until fragrant (1 min).3.Add the tomato paste, cumin powder, smoked paprika, and chipotle powder.4.Cook, stirring constantly, until the spices bloom and the tomato paste darkens slightly (1 min).TIPBlooming the spices in hot fat deepens their flavor dramatically — don't rush this step. - mix
Add tomatoes, lentils, and water.
1.Return the beef to the pot if you set it aside.2.Stir in the chopped tomatoes and rinsed lentils.3.Pour in the water and add the oregano, salt, and black pepper.4.Scrape the bottom of the pot with the spoon to release any browned bits. - simmer · ~35 min
Simmer the chili until thick and tender.
1.Bring the chili to a boil over high heat.2.Reduce the heat to low, cover with a lid, and let it simmer gently.3.Cook until the lentils are tender and the chili is thick (30-35 min).4.Stir occasionally and add a splash of water if it gets too thick before the lentils are done.TIPThe chili is ready when the lentils are creamy-soft and the beef is spoon-tender. Taste and adjust salt at the end. - rest · ~5 min
Rest the chili off the heat.
Remove the pot from the heat and let it rest for 5 minutes. The chili will continue to thicken as it cools.
- serve
Serve the chili in bowls with fresh cilantro.
Ladle the hot chili into bowls, scatter chopped cilantro on top, and serve.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For deeper flavor, cook the tomato paste until it darkens and sticks slightly to the pot bottom.
- 2Use an 85/15 ground beef blend — too lean and the chili can taste dry, too fatty and it gets greasy.
- 3Rinse lentils thoroughly and pick over for small stones before cooking.
- 4Let the chili rest off the heat for 5 minutes — it thickens and flavors meld as it cools.
- 5Taste and adjust salt only at the very end, after lentils have fully softened.
- 6This chili freezes beautifully — cool completely, then store in airtight containers for up to 3 months.
Adapt it for your goals.
Vegetarian
Omit the ground beef and add 1 can of drained black beans plus an extra 1/2 cup of water. The lentils already provide hearty texture, and the beans add protein for a meat-free version.
spicierSpicier
Double the chipotle powder to 2 pinches or add a minced chipotle pepper in adobo sauce for a deeper, smokier heat that fans of spicy chili will love.
lower fatLower-fat
Use lean ground beef (93/7) and skip the oil — brown the beef in a nonstick pot, then drain all fat before adding vegetables. The lentils keep the chili satisfyingly thick.
extra vegetableExtra-vegetable
Stir in 1 cup of frozen corn and 1 chopped zucchini in the last 10 minutes of simmering for added color, sweetness, and nutrition.
Why this is on our healthy list.
High in Plant Protein
Brown lentils provide about 12 grams of protein per cooked cup, making this chili a satisfying source of plant-based protein alongside the beef.
Rich in Dietary Fiber
Lentils and bell peppers contribute soluble and insoluble fiber, supporting healthy digestion and promoting a feeling of fullness.
Good Source of Iron
Both ground beef and lentils contain heme and non-heme iron, which helps maintain healthy blood oxygen levels when paired with the vitamin C from tomatoes.
Antioxidant Spices
Cumin, smoked paprika, and chipotle are rich in antioxidants like capsaicin and curcumin, which help fight inflammation in the body.
Frequently asked questions
Yes, but skip the water and add them in the last 10 minutes of simmering to avoid mushiness. Use 1.5 cups of drained, rinsed canned lentils.
