Lentil Bean Chili Recipe
Cozy up with a hearty bowl of bold and flavorful Lentil Bean Chili! Packed with wholesome ingredients and ready in just one hour, it’s the ultimate comfort meal for chilly winter evenings.
Servings: 6 servings
Calories: 399kcal
Equipment
Ingredients
- 2 tbsp olive oil
- 1 red bell pepper diced
- 1 small onion diced
- 4 cloves garlic minced
- 1/2 lb ground beef
- 1/2 lb ground Italian sausage sweet, mild, or hot
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp chili powder
- 1 tsp ground paprika
- 1/4 tsp ground cayenne pepper
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp kosher sea salt
- 1 tsp ground black pepper
- 2/3 cup tomato sauce
- 1/4 cup tomato paste
- 1 (14.5 oz) can diced tomatoes
- 32 oz low-sodium chicken broth
- 1 cup water
- 1 (15 oz) can white beans
- 1 cup dried green lentils
- 1 tbsp fresh parsley minced
Instructions
- In a large Dutch oven or stock pot set over medium-high heat, add the olive oil. When the oil is hot, add the bell pepper and onion. Cook until tender, about 5 minutes. Add the garlic and cook until fragrant.
- Place the beef and sausage in the pot and cook until browned, about 5-7 minutes, breaking it up in the meantime. Add the garlic powder, onion powder, chili powder, ground paprika, ground cayenne pepper, ground cumin, ground coriander, sea salt, and black pepper. Continue cooking until the seasonings are fragrant.
- Pour in the tomato sauce, tomato paste, and diced tomatoes. Cook for 2 minutes, stirring frequently to prevent the sauce from burning. Stir in the chicken stock and water, and bring to a boil. Add the beans and lentils and simmer on medium until the lentils are tender, about 30-40 minutes. (Our family enjoys extra tender lentils, so we usually let the chili go for 5-10 minutes longer.)
- Stir in the parsley, remove from the heat, and serve hot.
Notes
-You can easily swap the ground beef and pork for ground turkey to make a leaner chili.
STORE Lentil and Bean Chili leftovers in an airtight container in the fridge for up to 3–4 days. To FREEZE, allow the chili to cool completely before transferring it to a freezer-safe airtight container or bag. It will stay good for 2–3 months. Thaw overnight in the fridge before reheating.
To REHEAT, warm the chili in a pot over medium heat, stirring occasionally, or microwave individual portions until heated through. Add a splash of water or broth if it thickens.
Nutrition
Serving: 6serving | Calories: 399kcal | Carbohydrates: 30g | Protein: 26g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 52mg | Sodium: 968mg | Potassium: 972mg | Fiber: 12g | Sugar: 5g | Vitamin A: 1377IU | Vitamin C: 34mg | Calcium: 64mg | Iron: 5mg
