Red Lentil & Beef Chili

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5 from 1 review

Scale

2 Tbsp grass-fed tallow or avocado oil

1 medium onion, diced

4–5 large garlic cloves, minced

Optional for spice: 1-3 small jalapeños, finely diced

1 lb ground beef or turkey

1 1/2 Tbsp chili powder, divided

1 tsp dried oregano

1 tsp salt, divided, to taste

1 28-oz can fire-roasted crushed tomatoes

1 (15oz) can red kidney beans

1 cup dry red lentils

6 cups chicken broth/stock, more as needed or to preference

Toppings: chopped cilantro or parsley, shredded grass-fed cheese or sour cream/greek yogurt, Siete chips, healthy toast, etc.

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Preheat a soup pot (at least 4 quarts) with the tallow or avocado oil to medium-high heat.
Add the diced onion and sauté about 5 minutes until golden brown.
Incorporate the garlic (and jalapeno if using) and sauté for about 30 seconds.
Add the ground beef and break up and cook until no longer pink, about 5-8 minutes.
Sprinkle 1 Tbsp chili powder, 1 tsp dried oregano, and 1/2 tsp of salt over it and stir together.
Incorporate the crushed tomatoes, kidney beans, lentils, and chicken broth/stock. Add the remaining spices (1/2 Tbsp chili powder and 1/2 tsp salt).
Bring to a light boil then just simmer and cook for 15-20 minutes until the lentils are cooked through. Adjust the time if using another color of lentils (see the notes for different time needs depending on what lentils you use).
Add more broth as needed if it turned out too thick, taste test, and add salt and pepper to taste. Stir in chopped parsley if desired.
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Find it online: https://homecookedliving.com/red-lentil-beef-chili/