Hearty Beef and Lentil Chili

This comforting chili combines lean protein from beef with fiber-rich lentils to keep you full and satisfied for hours.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 1/2 pound ground beef (15% fat) · 400 kcal in the whole recipe
• 1 1/2 cups onion, chopped · 61 kcal in the whole recipe
• 1 clove garlic, crushed · 3 kcal in the whole recipe
• 2 cups cooked lentils, drained · 308 kcal in the whole recipe
• 29 ounces low-sodium diced or crushed tomatoes (2 cans) · 238 kcal in the whole recipe
• 1 tablespoon chili powder · 15 kcal in the whole recipe
• 1/2 teaspoon ground cumin · 1 kcal in the whole recipe

Method

1. In a large saucepan, brown the ground beef over medium-high heat, breaking it into bite-sized pieces, then drain any excess fat.

   

2. Add the chopped onion and crushed garlic to the pan and cook until they are softened and fragrant.

   

3. Stir in the cooked lentils, canned tomatoes, chili powder, and cumin.

   

4. Bring to a simmer, then reduce the heat to low, cover, and cook for about 1 hour until the flavors are beautifully blended. Serve hot.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.