Lentil Beef Chili Food

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BEEF AND LENTIL CHILI



Beef and Lentil Chili image

Lentils were one of the crops on my dad's farm when we were growing up, and they're the best-kept secret in this delicious chili recipe. This dish is great for a large family meal and also freezes well. Everyone who asks for this recipe is amazed at how simple it is. -Cindy Agee, Lewiston, Idaho

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h20m

Yield 2-1/2 quarts.

Number Of Ingredients 10

2 pounds ground beef
1 medium onion, chopped
1 garlic clove, minced
2 cans (14-1/2 ounces each) stewed tomatoes, chopped
1 can (15 ounces) tomato sauce
3 tablespoons chili powder
1 ounce semisweet chocolate
1/4 teaspoon salt
1 cup dried lentils, rinsed
2 cups water

Steps:

  • In a Dutch oven, cook ground beef and onion, crumbling meat, over medium-high heat until beef is no longer pink, 6-8 minutes. Add garlic; cook 1 minute longer. Drain. Add next 5 ingredients; bring to a boil. Add lentils and water. Reduce heat; simmer, covered, until lentils are soft, about 1 hour, stirring often. Add water if mixture seems too dry.

Nutrition Facts : Calories 367 calories, Fat 16g fat (6g saturated fat), Cholesterol 70mg cholesterol, Sodium 655mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 6g fiber), Protein 29g protein.

EASY VEGETARIAN LENTIL CHILI



Easy Vegetarian Lentil Chili image

A great throw-together lowfat meal. (2 WW points). Freezes well for make-ahead lunches. Sometimes I add garbanzo beans. This is from the Secrets of Lowfat Cooking cookbook, a great resource.

Provided by Carianne

Categories     One Dish Meal

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

3/4 cup dry lentils, cleaned
2 cups vegetable broth or 2 cups beef broth
1 (16 ounce) can crushed tomatoes
1 medium green bell pepper, chopped
1 medium onion, chopped
2 -3 garlic cloves, crushed
2 tablespoons chili powder
1/2 teaspoon cumin
1/4 teaspoon allspice
1 (16 ounce) can tomato sauce
2 cups whole kernel corn

Steps:

  • Combine everything (except tomato sauce and corn) in 2 1/2 quart pot and boil over high heat.
  • Reduce to low, cover, and simmer for 25- 30 minutes.
  • Stir in tomato sauce and corn.
  • Simmer for 10- 15 minutes.
  • Serve hot!
  • Great garnished with lowfat sour cream.
  • For Vegetarian use only the vegetable broth. Do not use the low fat sour cream garnish for Vegans.

Nutrition Facts : Calories 154.3, Fat 1.6, SaturatedFat 0.3, Sodium 728.6, Carbohydrate 29.2, Fiber 9.5, Sugar 5, Protein 9.3

EASY LENTIL CHILI



Easy Lentil Chili image

Great chili. Any leftovers can be reheated. Add just a little water if chili's too thick. Note: This is a recipe I adopted in the Great 'Zaar Adopta-thon; I have made some minor adjustments to it. Be careful with the crushed red pepper flakes; they vary in heat and some can be quite hot. You may wish to add less to start with, and adjust it later.

Provided by Jenny Sanders

Categories     Lentil

Time 2h25m

Yield 14 Cups

Number Of Ingredients 14

4 cups lentils, rinsed and picked over
water
1 tablespoon olive oil
2 large onions, chopped
5 -6 cloves garlic, minced
2 teaspoons salt
2 teaspoons cumin
1 teaspoon fresh ground pepper
1 teaspoon paprika
1/2 teaspoon thyme
1/2 teaspoon crushed red pepper flakes
2 tablespoons red wine vinegar
1 can 28 ounces diced tomato
1/4 cup tomato paste

Steps:

  • Combine lentils and 7 cups of water in a Dutch oven.
  • Bring to a boil; reduce heat and simmer, partially covered, for 30 minutes.
  • Peel and chop the onions. Peel and mince the garlic, and put it in a small bowl with all the spices.
  • Heat the oil in a skillet and saute the onions until soft and translucent. Add the garlic and saute for a minute, then add the seasonings.
  • Stir in 2 cups of water with the onions. Add the onion mixture to the lentils.
  • Partially cover and cook for 45 minutes more, stirring every 10 minutes until thick.
  • Add the vinegar and sprinkle with a little chopped cilantro if desired.

Nutrition Facts : Calories 93, Fat 1.4, SaturatedFat 0.2, Sodium 372.9, Carbohydrate 15.5, Fiber 5.3, Sugar 2.9, Protein 5.8

LENTIL-BEEF CHILI



Lentil-Beef Chili image

Provided by Nancy Faulkner Wiersum

Categories     Soup/Stew     Beef     Tomato     Sauté     Lentil     Bon Appétit     Illinois

Yield Serves 6

Number Of Ingredients 19

1 pound ground beef
2 tablespoons vegetable oil
1 onion, chopped
2 leeks (white and pale green parts only), chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
4 green onions, chopped
2 garlic cloves, chopped
8 ounces lentils
2 28-ounce cans crushed tomatoes
1 1/2 cups water
2 tablespoons plus 1 teaspoon chili powder
2 1/2 teaspoons salt
2 teaspoons dried marjoram, crumbled
2 teaspoons dried oregano, crumbled
2 teaspoons dried basil, crumbled
1 teaspoon pepper
1 cup grated Parmesan
Sour Cream

Steps:

  • Heat heavy medium skillet over medium-high heat. Add ground beef and cook until beef is brown, crumbling with fork, about 5 minutes. Drain well. Heat oil in heavy 3-quart saucepan over medium-high. Add onion and next 5 ingredients. Sauté until onion is tender, about 8 minutes.
  • Add beef, lentils and next 8 ingredients to saucepan. Cover and simmer until lentils are tender, stirring occasionally, about 1 1/2 hours. Stir in Parmesan. Simmer, uncovered, until mixture is thick, about 15 minutes. Serve, passing sour cream separately.

HEALTHY LENTIL CHILI



Healthy Lentil Chili image

This hearty vegetarian chili is both nutritious and satisfying, thanks to the protein-packed navy beans and brown lentils. We added a generous dose of dried spices and other pantry staples to boost the flavor and make this dish accessible for any night of the week.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 16

1 tablespoon olive oil
1 large onion, diced
1 red, orange or yellow bell pepper, diced
4 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
2 tablespoons chili powder
1 1/2 teaspoons dried oregano
1/2 teaspoon ground cumin
4 cups low-sodium vegetable broth
Two 14.5-ounce cans fire-roasted diced tomatoes
One 15-ounce can navy beans or another small white bean (do not drain)
1 cup dried brown lentils
1 dried bay leaf
1 tablespoon red wine vinegar
Shredded reduced-fat Cheddar, plain yogurt, pickled jalapenos and crushed tortilla chips, for serving (all are optional)

Steps:

  • Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the onion, bell pepper, garlic, 1/2 teaspoon salt and several grinds of black pepper. Cook until vegetables are just tender and browned in spots, stirring occasionally, about 6 minutes. Stir in the tomato paste, chili powder, oregano and cumin, then continue to cook until fragrant and brick-red in color, stirring frequently, about 2 minutes.
  • Stir in the vegetable broth, diced tomatoes, beans (and their liquid), lentils, bay leaf, 1/2 teaspoon salt and a couple grinds of black pepper. Bring to a steady simmer, then reduce the heat to medium-low. Partially cover with a lid and gently simmer, stirring occasionally, until the lentils are tender and the chili has thickened slightly, 35 to 45 minutes.
  • Remove the bay leaf and stir in the vinegar. Season with salt and black pepper. Ladle into bowls and serve with toppings as desired.

LENTIL CHILI



Lentil Chili image

This is a lower fat alternative to chili. It is nicely seasoned, tastes great on a cold winter day and freezes well. This makes a delicious meal served with cornbread or crusty rolls. As this makes quite a bit, I usually put it into 2-quart containers, cool and freeze. The night before I am going to serve it, I put it in the refrigerator and allow it to defrost. Then heat and enjoy!

Provided by PaulaG

Categories     Poultry

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 14

1 lb lean ground turkey
1 medium onion, chopped
2 -3 garlic cloves, minced
5 -6 cups chicken broth
2 cups lentils, rinsed
1 (15 ounce) can tomato sauce
1 (14 1/2 ounce) can dice cut canned tomatoes
1 tablespoon chili powder
1 teaspoon ground cumin
2 -3 teaspoons epazote
1 teaspoon crushed red pepper flakes
salt and pepper
green onion, sliced
cheddar cheese, grated

Steps:

  • In a heavy stock pot, saute the onion and garlic until onion is transparent.
  • Crumble in the ground turkey and cook until turkey is cooked through, stirring frequently.
  • Add from broth through epazote, stir to blend, bring to a boil; reduce heat, cover and cook on medium heat for 30 to 40 minutes or until lentils are tender.
  • At end of the cooking time, season with salt, pepper and red pepper flakes.
  • Garnish with sliced green onions and grated cheddar cheese.

SLOW COOKER LENTIL CHILI



Slow Cooker Lentil Chili image

I found and made a wonderful lentil chili recipe on the web but when I wanted to make it again I couldn't find it. This is my attempt to recreate it. It is a substantial chili that your guests might not realise has no meat in it (I do eat meat but not every day). Vary the garlic and chili to your taste - I just happened to have some harissa to hand. Cumin gives a nice warm note. It is one of those "even better next day" dishes. This makes quite a lot but I do have quite a large slow cooker. If you didn't have a slow cooker I guess you could simmer on the hob for 90mins or so?

Provided by Moyni

Time 6h15m

Yield 6 serving(s)

Number Of Ingredients 15

2 large onions, diced
2 large carrots, peeled and diced
2 celery ribs, diced
1 tablespoon oil
3 garlic cloves, finely chopped
1 1/2 cups green lentils
3 small red chilies
1 teaspoon harissa
1 teaspoon ground cumin
2 (400 g) cans chopped tomatoes with juice
500 ml vegetable stock
2 (400 g) cans red kidney beans, rinsed and drained
2 tablespoons concentrated tomato paste
salt
ground black pepper

Steps:

  • Heat oil in a large skillet and gently fry the onions, celery and carrot until soft (~ 8mins).
  • Add the garlic, cumin, harissa and finely chopped fresh chili. Fry for a minute.
  • Add the lentils, chopped tomatoes, tomato paste and stock and bring to simmer.
  • Transfer to slow cooker.
  • Cook on Low for 6-8 hours.
  • Add kidney beans for the last half hour, tasting and adding salt and pepper to your taste then.

Nutrition Facts : Calories 438.7, Fat 4, SaturatedFat 0.5, Sodium 326.5, Carbohydrate 78, Fiber 28.4, Sugar 11.1, Protein 26.4

LENTIL CHILI WITH CHUNKY VEGETABLES



Lentil Chili With Chunky Vegetables image

------This chili is vibrant with brightness of the chunky vegetables and the salsa combined with the expected richness of chili powder and cumin. Go hotter or milder if you like by substituting mild or hot Salsa for medium. I recommend cornbread and a salad to complete the meal. If you aren't feeding a crowd it should be easy to divide - or freeze the extra. People who prefer to avoid red meat can successfully substitute ground turkey for the ground beef.------ Note -- I originaly changed the title to "Chili-Spiced Lentil Soup with Chunky Vegetable" to reflect its entry into the Soup category of RSC#9. However, that's a very clunky and awkward name so I simplified it once it got back into my hands. :D

Provided by 3KillerBs

Categories     Cheese

Time 1h15m

Yield 18-20 serving(s)

Number Of Ingredients 17

2 lbs ground beef
1 lb dried lentils, washed and picked over
2 (28 ounce) cans whole tomatoes, coarsely chopped. Reserve the juice
2 white onions, peeled and coarsely chopped
4 carrots, peeled and sliced
2 stalks celery, diced
2 garlic cloves, slivered
1 (16 ounce) jar salsa, medium heat
1 tablespoon ground cumin
3 tablespoons chili powder (to taste)
1 teaspoon salt
6 cups beef stock
1/2 lb cheddar cheese or 1/2 lb monterey jack cheese, shredded
olive oil, for sauteing
1/4 cup canned green chili, chopped (optional)
1/2 cup sour cream (optional)
hot sauce (optional)

Steps:

  • Heat olive oil in a heavy skillet on medium-high. Brown the ground beef and onions. Drain excess grease.
  • Mix beef, lentils, tomatoes, carrots, garlic, salsa, cumin, chili powder, salt, beef stock, and the reserved tomato juice in a large stockpot.
  • Bring to a boil over medium heat. Reduce heat and simmer, covered, 30 minutes. Add diced celery. Cook 15 minutes more, stirring occasionally or until lentils and vegetables are tender and flavors are well blended. The chili should be thick but if it becomes too thick add additional beef stock OR tomato juice to achieve the desired consistency.
  • Taste and adjust seasonings for desired level of heat. Different brands of chili powder vary in both heat and richness so adjustment is almost always necessary.
  • Serve topped with shredded cheese. Garnish with sour cream and green chilis if desired. Pass the hot sauce at the table.
  • Note:I prefer Franks for flavor without excessive fire. Others prefered Tropical Pepper Co.'s Scotch Bonnet sauce for excessive fire.

Nutrition Facts : Calories 294.5, Fat 12.7, SaturatedFat 5.8, Cholesterol 47.5, Sodium 731.8, Carbohydrate 24.1, Fiber 10.4, Sugar 5.2, Protein 21.7

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