Hearty Beef & Lentil Chili
This hearty Beef & Lentil Chili is a deeply flavorful and satisfying meal, packed with protein and two excellent sources of zinc, perfect for a comforting dinner.
For 8 servings
Prepare your ingredients: Chop the onion and bell pepper, mince the garlic, and seed and mince the jalapeño (if using). Rinse the dry lentils thoroughly under cold water.
Brown the beef: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until fully browned. Drain any excess fat.
Sauté aromatics: Add the chopped onion, bell pepper, and minced jalapeño (if using) to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables have softened. Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.
Toast spices: Add the chili powder, ground cumin, dried oregano, and smoked paprika to the pot. Cook for 1 minute, stirring constantly, to toast the spices and release their aromas.
Combine liquids and lentils: Pour in the crushed tomatoes, diced tomatoes (with their juice), and beef broth. Add the rinsed lentils, rinsed and drained kidney beans, bay leaf, and unsweetened cocoa powder. Stir everything well to combine.
Simmer: Bring the chili to a boil, then reduce the heat to low. Cover the pot and simmer for 30 minutes, stirring occasionally to prevent sticking.
Thicken and finish cooking: Uncover the pot and continue to simmer for another 15-20 minutes, or until the lentils are tender and the chili has thickened to your desired consistency. Stir occasionally.
Season: Remove and discard the bay leaf. Taste the chili and season with salt and black pepper as needed. Adjust any other seasonings to your preference.
Rest: For best flavor, remove the chili from heat and let it rest, covered, for 5-10 minutes before serving. This allows the flavors to meld further.
Serve: Ladle the hearty beef and lentil chili into bowls. Serve hot with your favorite toppings such as shredded cheese, sour cream, chopped fresh cilantro, or green onions.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer flavor, ensure the ground beef is well-browned, creating a fond (browned bits) at the bottom of the pot before adding liquids. Scrape these bits up as you stir.
- 2Adjust the spice level to your liking by adding more minced jalapeño, a pinch of cayenne pepper, or a dash of hot sauce during the last 10 minutes of simmering.
- 3Chili often tastes even better the next day as the flavors have more time to meld. Make a large batch for easy meal prep; it refrigerates well for 3-4 days and freezes for up to 3 months.
- 4Don't skip the unsweetened cocoa powder; it doesn't make the chili taste like chocolate, but rather adds a subtle depth, richness, and complexity to the savory flavors.
Adapt it for your goals.
Vegetarian/Vegan Option
Omit the ground beef and use vegetable broth. Increase the lentils to 2 cups and add an extra can of kidney or black beans for a robust plant-based chili.
Smoky Heat BoostSmoky Heat Boost
For an extra layer of smoky heat, add 1-2 minced chipotle peppers in adobo sauce along with the canned tomatoes, or a teaspoon of chipotle powder with the other spices.
Different ProteinDifferent Protein
Substitute ground turkey, chicken, or bison for the ground beef for a leaner chili, adjusting the browning time as needed.
Why this is on our healthy list.
High in Zinc
Both beef and lentils are excellent sources of zinc, a vital mineral crucial for immune system function, wound healing, and DNA synthesis, contributing to overall health.
Rich in Protein
This chili provides a substantial amount of complete protein from the ground beef and plant-based protein from lentils, essential for muscle repair, growth, and prolonged satiety.
Fiber-Packed
Lentils and kidney beans are rich in dietary fiber, which promotes healthy digestion, helps regulate blood sugar levels, and contributes to heart health by lowering cholesterol.
Frequently asked questions
Brown or green lentils are recommended for this chili as they hold their shape well during cooking. Red lentils tend to break down and can make the chili mushy.
