Lentil Chili
This chili is easy to make, common ingredients, and it is delicious. I used the variants and added 1 lb of cooked ground pork, and can of kidney beans and a can of pinto beans. If making this with fresh cooked from dry beans, use about 3 cups of cooked and drained beans. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 cup green bell pepper, diced
- 4 cloves garlic, smashed and minced
- 2 tablespoons chili powder, Shortcut
- 1 teaspoon ground cumin
- 1 1/4 cups dry brown lentils, rinsed
- 2 cans kidney beans, drained, (15 oz / 411 g each), or 3 cups cooked, Shortcut
- 2 cans diced tomatoes, with juice, 15 oz / 411 g cans
- 1 cup tomato sauce, Shortcut
- 4 cups beef broth
Instructions
- I added a variant and cooked 500 grams / 1 lb of ground pork. Once it was just cooked through, I drained it and removed it from the pot and set it aside.
- Heat the oil in pot on medium heat, when hot add the onion and bell pepper. Saute for about 5 minutes or until softened.
- Stir in the chili powder, cumin, and garlic, and cook for about 1 minute.
- Add the rinsed lentils, beans, tomatoes, tomato sauce, and broth, and stir to mix.
- Bring to a boil then reduce to a simmer, cover, and cook for 25 minutes, stir occasionally.
- Remove cover and cook for an additional 15 minutes to thicken the chili. Thicken to your liking.
- Serve, add toppings of your choice, cheddar cheese, spring onion, oyster crackers, and sour cream are all good choices. Enjoy.
Notes
Low cost per serving.
Shortcuts: Chili Powder, Red Kidney Beans (Pressure Cooker), Tomato Sauce.
Variants: 1. Brown 500 g / 1 lb of ground beef, pork, or Italian sausage and add to the chili. 2. Use pinto beans instead of kidney beans, or 1 can kidney and 1 can pinto. Or use beans of your choice.
Inspired by Spend With Pennies and the link to this recipe is here. United States.