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- 1 pound lean ground beef - 1 cup green or brown lentils, rinsed - 1 large onion, diced - 2 cloves garlic, minced - 1 bell pepper (red or green), diced The main ingredients give the chili its heartiness. Lean ground beef adds rich flavor and protein. Lentils bring a good texture and extra nutrients. Fresh vegetables like onion, garlic, and bell pepper add flavor and color. Together, they create a balanced, satisfying dish. - 2 tablespoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - ½ teaspoon cayenne pepper (adjust for spiciness) - 1 teaspoon salt (to taste) - ½ teaspoon black pepper (to taste) Spices make the chili stand out. Chili powder gives heat and depth. Cumin adds a warm, earthy flavor. Smoked paprika adds a nice smokiness. You can adjust the cayenne for your spice level. Salt and black pepper enhance all the flavors. - 1 can (14 oz) crushed tomatoes - 4 cups vegetable or beef broth Liquids are key for the chili's richness. Crushed tomatoes add a sweet, tangy base. Broth adds depth and moisture. Together, they help the lentils and vegetables cook well and absorb all those lovely flavors. 1. Start with a skillet over medium heat. 2. Add one tablespoon of olive oil to the pan. 3. Place one pound of lean ground beef in the skillet. 4. Use a spoon to break up the beef as it cooks. 5. Cook until the beef is browned, about 5 to 7 minutes. 6. Drain any excess fat from the skillet. 7. Transfer the browned beef into the slow cooker. 1. In the slow cooker, add one diced large onion. 2. Next, add two cloves of minced garlic. 3. Toss in one diced bell pepper, either red or green. 4. Pour in one cup of rinsed green or brown lentils. 5. Add one can of crushed tomatoes, about 14 ounces. 6. Include one can of kidney beans, drained and rinsed. 7. Sprinkle in two tablespoons of chili powder. 8. Add one teaspoon each of cumin and smoked paprika. 9. For a kick, stir in half a teaspoon of cayenne pepper. 10. Season with one teaspoon of salt and half a teaspoon of black pepper. 11. Pour in four cups of vegetable or beef broth. 12. Stir everything together until well mixed. 1. Cover the slow cooker lid securely. 2. Set the slow cooker to low heat for 6 to 8 hours. 3. Alternatively, you can set it to high heat for 4 to 5 hours. 4. Check the chili when finished; it should be thick and hearty. 5. Adjust the seasoning if needed before serving. - Adjusting spice levels: If you like heat, add more cayenne pepper. Taste as you go. For milder chili, cut back on the cayenne. You can also use a pinch of sugar to balance the heat. - Using fresh herbs as garnishes: Fresh cilantro adds a burst of flavor. Sprinkle some on top before serving. You can also try chopped green onions or parsley for a fresh touch. - Checking for doneness: Lentils should be tender but not mushy. Check them after the cooking time. If they need more time, let them cook longer. - Adjusting liquid consistency if needed: If your chili is too thick, stir in more broth. For a thicker chili, let it cook uncovered for a bit. - Bowls presentation ideas: Serve the chili in deep bowls. Top with a scoop of sour cream and a sprinkle of cilantro. Add a lime wedge on the side for a zesty kick. - Optional toppings and accompaniments: Try tortilla chips for crunch. Shredded cheese or avocado also work well. You can even serve it with cornbread for a complete meal. {{image_2}} You can swap beef for turkey or chicken. Both options work well and add lighter flavors. Ground turkey provides a leaner choice with similar taste. Chicken adds a nice twist, making the chili feel fresh. For a vegetarian version, use plant-based protein. Options like lentils or soy crumbles give great texture. They soak up flavors, making every bite delicious. Adding different beans or vegetables can boost your chili. Try black beans or pinto beans for variety. You can also toss in corn for sweetness. Fresh peppers can add heat. Use jalapeños for a spicy kick or bell peppers for mild flavor. Both choices enhance the dish and make it more colorful. You can create Southwest-style variations by adding spices like oregano or coriander. These spices bring warmth and depth to your chili. For a sweet twist, include corn or sweet potatoes. They balance the heat and give a unique taste. You can mix and match these ideas to suit your cravings. Enjoy experimenting with flavors! To store leftovers, first let the chili cool. Use airtight containers to keep them fresh. Place the chili in the fridge. It will stay good for about 3 to 4 days. Label your containers with the date. This helps you keep track of freshness. You can freeze chili for longer storage. Pour cooled chili into freezer-safe bags or containers. Leave some space for expansion. Seal tightly and label them. You can freeze it for up to 3 months. When you're ready to eat, take it out and thaw it in the fridge overnight. For reheating, you have two main options: microwave or stovetop. In the microwave, place the chili in a bowl. Heat in short bursts, stirring often. This keeps the texture nice. On the stovetop, warm it over medium heat. Stir until heated through. Either method works well! Slow Cooker Beef & Lentil Chili can last for about 3 to 5 days in the fridge. To keep it safe, store it in an airtight container. Always check for any off smells or changes in color before eating. If you see anything suspicious, it's best to throw it away. When stored properly, this chili maintains its flavor and texture, making it a great option for meal prep. Yes, you can make this chili in advance. It's a fantastic meal for meal prep. Prepare it a day or two ahead and let the flavors blend. After cooking, cool it completely before storing it in the fridge. To reheat, warm it on the stove or in the microwave. If it thickens too much, you can add a splash of broth or water to loosen it up. You can serve this chili with many tasty sides. Here are a few ideas: - Cornbread: Its sweetness complements the chili's spice. - Rice: White or brown rice makes a filling base. - Tortilla chips: Crunchy chips add texture and fun. - Fresh salad: A light salad balances the meal. - Sour cream: A dollop on top cools the heat. Each of these options enhances the overall meal experience and brings different flavors to your table. Using lean ground beef and lentils, you can create a tasty chili. Start with fresh veggies and spices for more flavor. Follow the steps to brown your beef and combine all ingredients in a slow cooker. Add tips and variations for personalizing your dish. Remember to store leftovers properly and enjoy them later. With these details, you can make a meal that satisfies and warms everyone. Cooking should be fun and rewarding, so get started on your chili today!

Slow Cooker Beef & Lentil Chili

Savor the flavors of this hearty slow cooker beef and lentil chili that’s perfect for any occasion! Packed with lean ground beef, nutritious lentils, and vibrant veggies, this easy recipe is a comforting and delicious meal you’ll love. Set it and forget it with a straightforward prep time of just 15 minutes, and enjoy tender chili full of spices after hours of slow cooking. Click now to explore the full recipe and warm up your dinner table!
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Ingredients
  

1 pound ground beef (lean)

1 cup green or brown lentils, rinsed

1 large onion, diced

2 cloves garlic, minced

1 bell pepper (red or green), diced

1 can (14 oz) crushed tomatoes

1 can (15 oz) kidney beans, drained and rinsed

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust for spiciness)

1 teaspoon salt (to taste)

½ teaspoon black pepper (to taste)

4 cups vegetable or beef broth

1 tablespoon olive oil

Fresh cilantro, chopped (for garnish)

Sour cream (optional, for serving)

Instructions
 

In a skillet over medium heat, add olive oil and cook the ground beef, breaking it up with a spoon, until browned. Drain excess fat and transfer the beef to the slow cooker.

    Add the diced onion, minced garlic, and bell pepper to the slow cooker with the beef.

      Stir in the rinsed lentils, crushed tomatoes, kidney beans, chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper.

        Pour in the broth and stir everything together to combine well.

          Cover the slow cooker and set it to low heat for 6-8 hours or high heat for 4-5 hours, until lentils and vegetables are tender.

            Once the chili is done cooking, taste and adjust the seasoning if necessary.

              Serve hot, garnished with fresh cilantro and a dollop of sour cream if desired.

                Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 6-8

                  - Presentation Tips: Serve in deep bowls, garnished with a sprinkle of cilantro on top, and place a lime wedge on the side for an extra zing.