LunchMexicanHigh ProteinBudget FriendlyMeal PrepFamily Friendly
Mexican Beef and Lentil Chili
Lean beef, lentils, black beans, and tomatoes make a filling chili with deep cumin and chili flavor.
- Calories
- 625
- Protein
- 43g
- Carbs
- 66g
- Fat
- 19g
Per serving
Ingredients
For 4 servings · 55 min total
- beefpatted dry16 oz
- lentils3/4 cup
- black beansdrained and rinsed2 can
- diced tomatoes2 can
- yellow oniondiced1
- bell pepperdiced1
- garlicminced2 clove
- chicken broth2 cup
- chili powder2 tsp
- ground cumin2 tsp
- olive oil4 tsp
- kosher salt1 tsp
- black pepper1/2 tsp
Instructions
- 1Dice the onion and bell pepper and mince the garlic. Do not rinse the beef. Wash the cutting board, knife, and your hands with soap and water before touching anything else.
- 2Pat the beef dry and season it with the salt and pepper. Heat the oil in a heavy pot over medium-high heat. Brown the beef for 4-5 minutes, breaking it into small pieces, until it reaches 145°F (63°C). Transfer it to a bowl, then rest at least 3 minutes before slicing.
- 3Add the onion and bell pepper to the pot with a pinch of salt. Cook for 4-5 minutes, until softened. Add the garlic, chili powder, and cumin, and stir for 30-60 seconds, until fragrant.
- 4Return the beef to the pot. Add the lentils, diced tomatoes, broth, and black beans. Bring to a simmer, then cook uncovered for 25-30 minutes, stirring occasionally, until the lentils are tender and the chili is thick.
- 5Taste and adjust the seasoning. Serve hot.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.