A hearty one-pot lentil chili that has a rich smoky flavor, is packed with vegetables, high in protein and fiber, and makes a great meal for cold winter nights!
- 2 tablespoons olive oil
- 1 red onion, diced
- 3 garlic cloves, minced
- 1 1/2 tablespoons diced chipotle chilis in adobe sauce
- 1.5 lbs. ground beef
- 1 red pepper, diced
- 1 green pepper, diced
- 2 carrots, diced
- 1 tablespoons ground cumin
- 3 teaspoons chili powder
- 3 teaspoons smoked paprika
- 1 1/2 teaspoons sea salt
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 3 tablespoons of tomato paste
- 28 oz. can Muir Glen fire roasted diced tomatoes
- 3 cups of water
- juice of 3 limes (about 1/2 cup)
- 1 1/2 cup lentils, rinsed
- 14 oz. can black beans, drained and rinsed
- 14 oz. can kidney beans, drained and rinsed
- 14 oz. can corn kernels (no salt), drained and rinsed
- Optional: garnish with plain greek yogurt, chives, sliced avocado
- Bring a large Dutch Oven to medium high heat.
- Add in olive oil and red onions. Saute until onions are translucent, stirring occasionally. About 2-3 minutes.
- Add in the garlic and chipotle chilis. Stir and saute for 2 minutes.
- Next add in the ground beef, cook until the beef is cooked through and no longer pink, about 5-7 minutes. Chopping up the beef to smaller pieces throughout the cooking process.
- Next add in the red pepper, green pepper, carrots, ground cumin, chili powder, smoked paprika, salt, oregano, cinnamon, and tomato paste.
- Stir and cook for about 3-4 minutes.
- Then add in your diced tomatoes, water, and lime juice. Stir, cover, and bring to a boil.
- Once boiling, add in the lentils, black beans, kidney beans, and corn. Stir, reduce to simmer.
- Cover the chili and simmer for 10-15 minutes.
- Serving Size: 1 1/2 cups
- Calories: 324
- Sugar: 6 g
- Sodium: 579 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Carbohydrates: 34 g
- Fiber: 12 g
- Protein: 23 g
- Cholesterol: 43 mg
Keywords: lentil chili, chili beef, how to make chili