Meatless or Not Lentil Chili
Make it vegan by leaving out the beef. It’s also an easy way to make a dinner for both omnivores and non-vegans. Cook the ground beef separately, set aside. Once the chili is cooked split it into two pots and add the cooked beef into one of the pots. I’ve made it vegan, with ground turkey, bison or beef.
It pairs wonderfully with cornbread.
Serve with Mixed Green Salad with Cranberries and Orange and dinner is complete.
My favorite cornbread is the Skillet Cornbread from 100daysofrealfood.com
Ingredients
- 1 pound ground beef
- 2 - 3 tablespoons expeller-pressed canola oil
- 1 onion chopped
- 2 leeks chopped, white and pale green parts only
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 4 garlic cloves chopped
- 2 teaspoons dried marjoram crumbled
- 2 teaspoons dried oregano crumbled
- 2 teaspoons dried basil crumbled
- 2 28-ounce can tomatoes diced
- 8 ounces lentils
- 1 1/2 cups water
- 2 tablespoons chili powder
- 2 1/2 teaspoons salt
- 1 teaspoon pepper
- 1 cup cheese grated
- 1 cup red onion chopped
- 1/2 cup cilantro (or parsley) chopped
- Plain Greek yogurt
Adjust servings:
Units:
Instructions
- Heat heavy large pot over medium-high heat. Add ground beef and cook until beef is brown, crumbling with fork about 5 minutes. Drain well, and put in separate dish. Cover and set aside.
- Heat oil in the pot over medium-high. Add onion, leeks, red bell pepper, green bell pepper and sauté until onion is tender, about 8 minutes. Add garlic, marjoram, oregano and basil and cook 2 -3 more minutes. Add beef, lentils, tomatoes, water, chili salt and pepper and mix in. Cover and simmer until lentils are tender, stirring occasionally, about 1 1/2 hours.
- Place cheese, onion, parsley and yogurt in small bowls. Ladle lentil chili into bowls and let everyone top off their chili with cheese, onion, parsley and/or yogurt to their liking.
Recipe Notes
Modified from
Epicurious: Lentil Beef Chili
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