Beef and Lentil Chili Con Carne
This Beef and Lentil Chili is thick, hearty, and packed with rich, smoky flavor. Made with ground beef, tender lentils, fire-roasted tomatoes, veggies, and warming spices, it’s a satisfying one-pot dinner that’s perfect for chilly nights.
Servings: 8
Ingredients
- 2 tablespoons olive oil divided
- 1½ pounds ground beef preferably 85/15
- 1 medium yellow onion diced
- 1 red bell pepper diced
- 1 jalapeño finely diced, seeds removed for less heat
- 4 garlic cloves minced
- 3 tablespoons tomato paste
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1½ teaspoons smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon ground coriander
- 1 teaspoon unsweetened cocoa powder
- 1 28-ounce can fire-roasted crushed tomatoes
- 3 cups low-sodium beef broth plus more as needed
- 1 cup dry brown or green lentils rinsed and drained
- 1 tablespoon Worcestershire sauce
- 1 teaspoon brown sugar
- 1 bay leaf
- 1½ teaspoons kosher salt or to taste
- ½ teaspoon freshly ground black pepper
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped cilantro or parsley
For serving
- Shredded sharp cheddar, sour cream, diced avocado, sliced jalapeños, cilantro, green onions, lime wedges, or crushed tortilla chips.
Instructions
- Brown the beef. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add the ground beef in a fairly even layer and let it cook undisturbed for 2–3 minutes so it develops a good brown crust. Break it apart and continue cooking until deeply browned, about 5–7 minutes total. Transfer to a plate, leaving about 1–2 tablespoons of fat in the pot.
- Build the flavor base. Reduce the heat to medium. Add the remaining oil if needed, then add the onion, bell pepper and jalapeño. Cook for 5–6 minutes until softened and beginning to caramelize. Add the garlic and cook for 30 seconds.
- Caramelize the tomato paste. Add the tomato paste and cook, stirring frequently, for about 2 minutes, until it turns darker brick red. Don't skip this—it makes a noticeable difference.
- Bloom the spices. Add the chili powder, cumin, smoked paprika, oregano, coriander, cayenne and cocoa powder. Cook for about 30 seconds, stirring constantly, until fragrant.
- Simmer. Return the beef to the pot. Add the fire-roasted tomatoes, beef broth, lentils, Worcestershire sauce, brown sugar, bay leaf, salt and pepper. Stir well and bring to a gentle boil.
- Reduce the heat to low, partially cover, and simmer for 35–45 minutes, stirring occasionally, until the lentils are tender and the chili is thick. Add a splash of broth if it becomes too thick before the lentils are cooked.
- Finish it. Remove the bay leaf. Stir in the lime juice. Taste and adjust the salt, pepper and chili powder if necessary. Simmer uncovered for another 5 minutes if you'd like it thicker.
- Remove from the heat and let the chili rest for 10 minutes before serving. Stir in the cilantro or parsley.
Notes
- Use brown or green lentils. They hold their shape well during simmering. Avoid red lentils, which break down quickly and can make the chili mushy.
- Chili powder: This recipe uses American-style chili powder, which is a mild spice blend—not pure ground chile or cayenne pepper.
- Brown the beef well. Let it develop a deep brown crust before breaking it apart. This adds much more flavor to the finished chili.
- Adjust the consistency. If the chili gets too thick before the lentils are tender, add a splash of beef broth. For thicker chili, simmer uncovered for a few extra minutes.
- Adjust the heat. For a spicier chili, leave some jalapeño seeds in or add cayenne pepper to taste.
- Don't skip the resting time. Letting the chili sit for about 10 minutes before serving allows it to thicken and the flavors to come together.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. The chili will thicken as it sits, so add a splash of broth when reheating.
- Freezing: Cool completely and freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
Calories: 366kcal | Carbohydrates: 21g | Protein: 23g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 785mg | Potassium: 826mg | Fiber: 9g | Sugar: 3g | Vitamin A: 1095IU | Vitamin C: 24mg | Calcium: 56mg | Iron: 5mg