From the Pantry Butler kitchen

Lentil Chili

6 servings

Lentil Chili

Lentils, tomatoes, and ground beef are a winning combination in the lentil chili. This recipe packs 9 grams of fiber per serving. Flavorful and filling. USDA MyPlate Kitchen — Montana State University Extension Service — Nutrition Education Program (public domain), via myplate.food

Ingredients

  • 1/2 pound ground beef — 15% fat
  • 1 1/2 cups onion — chopped
  • 1 clove garlic — crushed
  • 2 cups lentils — cooked, drained
  • 2 cans tomatoes, low-sodium, diced or crushed — 29 ounce or 2 cans 14 1/2 ounce
  • 1 tablespoon chili powder
  • cumin, ground — 1/2 teaspoon, optional

Method

  1. Wash hands with soap and water.
  2. In a large saucepan, brown beef over medium-high heat, breaking it into bite sized pieces.
  3. Drain fat.
  4. Add onion and garlic and cook until softened.
  5. Add lentils, tomatoes, chili powder, and cumin.
  6. Cook for about 1 hour until flavors are blended.
  7. Serve hot, topped with your favorite chili toppings.

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