I crowd sourced some meal suggestions and got this wonderful gem from an even more wonderful friend. This made 9 servings, so we’ll be having it again for a lunch and freezing some.
Beef and Lentil Chili Adapted from Lentil Chili
- 4 tsp of olive oil
- 1 small onion diced
- 1 red bell pepper, diced
- 7 cloves garlic, minced
- 4 tsp chili powder
- 2 tsp cumin powder
- 16 oz green lentils
- 28 oz can diced tomatoes
- 1 diced tomatoe
- 1 can kidney beans, drained and rinsed
- 8 oz ground beef
- 1 bay leaf
- 6-8 cups chicken stock
To serve: 1/4 cup chopped cilantro, sharp cheddar, sour cream, tortilla chips
- Heat 2 tsp of olive oil on medium in a large dutch oven. Saute onion and red bell peppers until soft, about 8 minutes. Remove the veggies from the pot.
- Heat the last 2 tsp of olive oil, add ground beef, using a spoon crumble the beef. Cook until less than a 1/4 of the beef is pink, about 5 minutes.
- Stir in the onion, red bell peppers, garlic, chili, cumin, sprinkle of salt and pepper. Cook for about 1 minute.
- Add the lentils, tomatoes, kidney beans, bay leaf and chicken stock, season with salt and pepper. Increase the heat to medium high, bring to a boil. Once boiling, lower the heat to medium low and simmer partially covered for 35 minutes. Stir occasionally, if chili looks too thick add additional chicken broth. Chili will be ready once lentils are tender.
- Remove the bay leaf. Process 3 cups of the chili in a blender, add the puree back into the chili, stir to recombine. Salt and pepper to taste.
- Serve with toppings, enjoy!