Beef and Lentil Chili
Having fine lentils in a chili can make even the most adamant bean haters lovers of chili. I know for my little ones, lentils in chili provide a texture and flavor they just love. This Beef and Lentil Chili is a hearty (and spicy!) recipe filled with ground beef, French lentils, pancetta, celery, carrots, diced tomatoes, and plenty of spices.
Servings 8 servings
Calories 373kcal
Ingredients
- 1 cup French lentils du Puy
- 1 tablespoon olive oil
- 1 pound ground beef
- 4 oz pancetta diced
- 1 large onion finely diced
- 1 leek rinsed, quartered and sliced
- 3 cloves garlic minced
- 1 teaspoon black pepper
- 1/2 teaspoon Kosher salt
- 1 1/2 teaspoons cayenne pepper
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon marjoram
- 1/4 teaspoon thyme
- 3 tablespoons tomato paste
- 3 stalks celery diced
- 2 carrots diced
- 7 cups low sodium chicken stock
- 1 15 oz can diced tomatoes if you desire more heat, opt for fire-roasted
- 1 tablespoon balsamic vinegar
- cilantro chopped
- scallions sliced
- cheddar cheese grated
Instructions
- Place lentils in a small bowl and cover with boiling water. Let it sit for 15 minutes.
- In a Dutch oven or large pot, heat olive oil over medium-high heat. Brown ground beef and pancetta, stirring often and breaking down the ground meats until evenly crumbled and the pancetta is crisp. When browned, add the the onions, leeks and garlic, and season with salt and pepper. Add cayenne pepper, cumin, paprika, oregano, marjoram, and thyme. Stir in tomato paste. Add carrots and celery, cook for 1 minute. Add chicken stock, diced tomatoes, and drained lentils. Bring to a boil, then lower heat to a simmer. Cook slowly with the lid partially covering the pot, stirring and tasting periodically, adjusting seasonings as necessary, about 1 hour (or more). Stir in balsamic vinegar and some cilantro, if desired.
- To serve, garnish with more cilantro, green onions, cheddar cheese, etc.
Notes
To adjust spiciness: Start small with the cayenne pepper--perhaps a 1/4 to a 1/2 teaspoon. Add more to increase the spice as desired.
Nutrition
Calories: 373kcal | Carbohydrates: 24g | Protein: 23g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 404mg | Potassium: 544mg | Fiber: 9g | Sugar: 4g | Vitamin A: 3129IU | Vitamin C: 7mg | Calcium: 63mg | Iron: 4mg
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