lentil chili beef

Photo Courtesy of the “Debbie Does Dinner” blog!

My friend, Carissa, found this recipe on AllRecipes, modified it to her tastes and then sent it to me when I begged her for it.  I modified it as well by using beef instead of turkey, adding in white beans and upping the spices a bit.  It’s got the perfect level of heat for me… which could mean it’s a bit spicy for other people, but I also use very pure chili powder, so it could just be that!

This is a perfect dish to eat on such a perfectly chilly day like today!  It’ll warm you from your head to your toes and leave you with a bunch to eat throughout the week.  Score?  I think so :)

Spicy Beef Lentil Chili
Servings: 15 (1 cup each)
PointsPlus Per Serving: 4

Ingredients

  • 8 oz raw 85/15 lean ground beef, 12 PP
  • 2 cups cooked white beans, 11 PP
  • 3 cups dry green lentils, 24 PP
  • 1 large onion, diced
  • 1 14.5-oz can diced tomatoes
  • 2 quarts chicken/vegetable broth, 3 PP (I used water and 3 tbsp Better than Bouillon Organic Chicken Base)
  • 2 tbsp ground cumin, 2 PP
  • 2 tbsp crushed red pepper flakes
  • 2 tbsp chili powder, 1 PP
  • 1 tbsp ground turmeric, 1 PP
  • 1 tbsp dried thyme
  • 1 tbsp sea salt

Directions
1. But everything into a giant pot, turn on medium heat and cook for about 3-4 hours! Easy, right? You could even do this in a crockpot… but I’d recommend splitting the recipe in half because it is a LOT for a crockpot.  I even halved the written recipe after making it at home since the crockpot almost overflowed.  I had to put it into a pot and continue cooking it in there!

Top it off with a little Chobani 0% and you’ll be set!  If you don’t eat meat, you can leave it out and put tofu in there.  A little trick for those vegans out there… if you want your tofu to take on a similar texture to ground meat, try freezing your tofu and then thawing it.  Once you’ve drained it, it’ll have the texture you’re going for!