Start with lean ground beef (around 80% lean), which provides a rich, savory base for the chili. If you prefer a lighter version, you can also use ground turkey or chicken. The lean beef adds protein and flavor without excess fat.
In a large pot or Dutch oven, heat about 1 tablespoon of olive oil over medium heat. Add 1 onion (diced), 2 cloves garlic (minced), and a pinch of salt. Sauté for about 4-5 minutes until the onion softens and the garlic becomes fragrant.
Add the ground beef to the pot and break it up with a spoon. Cook for about 6-8 minutes until the beef is fully browned. Drain any excess fat to keep the chili lean, but leave a bit for flavor.
Incorporate 1 cup of dried lentils into the chili. Lentils are high in protein and fiber, adding both nutrition and a hearty texture. They’ll absorb the flavors of the chili while cooking. Use green or brown lentils as they hold their shape well.
Bring the chili to a boil and then reduce the heat to low. Cover the pot and let it simmer for 30-40 minutes. Stir occasionally, and check that the lentils are tender but not mushy. Add more liquid if necessary during the cooking process.
Once the lentils are tender, taste the chili and adjust the seasoning. You may want to add more salt, chili powder, or cayenne to increase the flavor or heat. For added tang, you can squeeze in a little lime juice or apple cider vinegar.
Once the cooking time is complete, do a quick release by turning the valve to venting. Once the pressure is fully released, carefully remove the lid. Stir the chili well to combine all the ingredients and adjust the seasoning as needed.
Enjoy your Beef and Lentil Chili! This high-protein, hearty twist on the classic chili is filling, flavorful, and packed with nutrients. Let me know if you need more tips or variations!
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