Hearty Beef & Lentil Chili

This Hearty Beef & Lentil Chili is everything you want in a cold-weather comfort dish—rich, meaty, and full of robust flavor. Lean ground beef, earthy lentils, sweet bell peppers, and a blend of warm spices simmer together to create a thick, soul-satisfying bowl that warms you from the inside out. Every spoonful is loaded with protein, fiber, and deep savory goodness, making it as nourishing as it is delicious.

Perfect for busy weeknights, lazy Sundays, or meal prepping for the week ahead, this chili has all the bold flavors you expect but with a wholesome twist thanks to the lentils. Whether you serve it with crusty bread, over rice, or topped with your favorite garnishes, it’s a recipe that invites everyone to slow down, dig in, and enjoy.

Ingredients (Serves 6–8)

For the Chili:

  • 1 lb (450 g) lean ground beef

  • 1 large onion, diced

  • 3 cloves garlic, minced

  • 2 medium carrots, diced

  • 1 red bell pepper, diced

  • 1 green bell pepper, diced

  • 1 cup dried brown or green lentils, rinsed

  • 1 can (28 oz) crushed tomatoes

  • 1 can (15 oz) diced tomatoes

  • 4 cups beef broth

  • 2 tbsp tomato paste

  • 1 tbsp chili powder

  • 1 tsp ground cumin

  • 1 tsp smoked paprika

  • ½ tsp dried oregano

  • ½ tsp cayenne pepper (optional, for heat)

  • 1 tsp salt (or to taste)

  • ½ tsp black pepper

Optional Toppings:

  • Shredded cheddar cheese

  • Sour cream or Greek yogurt

  • Fresh cilantro or parsley, chopped

  • Sliced jalapeños

  • Crushed tortilla chips

Directions

1. Brown the Beef & Aromatics
In a large heavy-bottomed pot or Dutch oven, heat a drizzle of oil over medium-high heat. Add the ground beef and cook until browned, about 5–7 minutes, breaking it up with a wooden spoon. Add the diced onion and garlic, cooking until softened and fragrant, about 3 minutes.

2. Build the Flavor Base
Stir in the carrots, bell peppers, and tomato paste. Cook for another 3–4 minutes to allow the vegetables to soften slightly and the tomato paste to caramelize for a richer flavor.

3. Add Lentils & Liquids
Mix in the rinsed lentils, crushed tomatoes, diced tomatoes, and beef broth. Add the chili powder, cumin, smoked paprika, oregano, cayenne, salt, and black pepper. Stir to combine.

4. Simmer Low & Slow
Bring the chili to a gentle boil, then reduce the heat to low. Cover partially with a lid and let it simmer for 40–50 minutes, stirring occasionally, until the lentils are tender and the chili is thickened. If it becomes too thick, add a splash more broth or water.

5. Taste & Serve
Taste and adjust seasoning if needed. Ladle the chili into bowls and top with cheese, sour cream, herbs, or any of your favorite garnishes.

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Calories: ~310 kcal per serving
Servings: 6–8

The Origin of Hearty Beef & Lentil Chili

While traditional chili is typically made with beans, this lentil version takes inspiration from Mediterranean and Middle Eastern cooking, where lentils have been a staple for thousands of years. Adding them to chili boosts the nutrition, adds a nutty, earthy depth, and creates a heartier texture. Over time, cooks have embraced lentils in chili as a way to stretch the meat, make the dish more filling, and create a satisfying one-pot meal without sacrificing flavor.

Why This Recipe Works

  • Protein-Packed: Beef and lentils together create a powerhouse of protein for sustained energy.

  • Thick & Hearty: Lentils naturally thicken the chili, making it rich without needing flour or cornstarch.

  • Budget-Friendly: Lentils are inexpensive and stretch the beef further without losing flavor.

  • Make-Ahead Friendly: Like most chilis, it tastes even better the next day after flavors deepen.

Pro Tips for Success

  • Rinse lentils before cooking to remove any dust or debris.

  • Use green or brown lentils—they hold their shape better than red lentils, which tend to break down.

  • If you like it spicier, add an extra ½ tsp cayenne or a few dashes of hot sauce.

  • For richer flavor, swap part of the beef broth with dark beer.

Variations

  • Turkey Lentil Chili: Swap ground beef for ground turkey for a leaner version.

  • Vegetarian Lentil Chili: Skip the beef and use vegetable broth instead for a plant-based meal.

  • Smoky Chipotle Chili: Add 1–2 chopped chipotle peppers in adobo sauce for a smoky kick.

  • Slow Cooker Method: Brown beef and aromatics first, then cook on low for 6–7 hours or high for 3–4 hours.

Make Ahead & Storage

  • Make Ahead: Cook the chili fully, then cool and refrigerate for up to 3 days.

  • Fridge: Store in an airtight container for up to 4 days.

  • Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

Serving Ideas

Serve with:

  • Warm cornbread with honey butter

  • A crisp green salad with lime vinaigrette

  • Steamed rice or quinoa for extra heartiness

Final Thoughts

This Hearty Beef & Lentil Chili is the definition of comfort in a bowl—thick, flavorful, and nourishing. It’s perfect for feeding a hungry family, stocking the freezer, or bringing to a potluck where you know it will disappear quickly. With every spoonful, you’ll taste the rich layers of spices, the tender lentils, and the satisfying bite of beef—a true cold-weather champion.