Lentil Chili

Ingredients

• Ground beef

  80% lean meat / 20% fat, raw

  16 oz or 454g

• Chili powder

  Spices

  1 tbsp or 8g

• Onion powder

  Spices

  1 tbsp or 7g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Mushrooms

  White, raw

  2 cup, pieces or slices or 140g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Tomatoes

  Red, ripe, canned, with green chilies

  4 cup or 964g

• Chicken broth

  Soup, canned, less/reduced sodium

  4 cup or 960g

• Lentils

  Raw

  1 cup or 192g

• Kidney beans

  All types, mature seeds, canned

  2 cup or 512g

• Barbecue sauce

  2 tbsp or 35g

• Ketchup

  1 tbsp or 15g

Directions

1. Set a large pot over medium heat. Add the ground beef and cook, breaking it up, until browned and no longer pink, 7–10 minutes; drain excess fat.
2. Stir in the chili powder, onion powder, a pinch of salt, and black pepper; cook about 30 seconds to bloom the spices.
3. Add the mushrooms and chopped green bell pepper; sauté until slightly softened, 3–5 minutes.
4. Stir in the tomatoes with green chilies, chicken broth, rinsed lentils, drained and rinsed kidney beans, barbecue sauce, and ketchup. Taste and adjust seasoning as needed.
5. Bring to a gentle simmer over medium-low and cook uncovered, stirring every 10 minutes, until the lentils are tender and the chili is thickened, 45–60 minutes. Adjust seasoning before serving.