Beef and red lentil chili
2023-08-30
- Source: People Magazine (don't know which issue)
- Servings: 8
- Ready in: your best estimate
Ingredients
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 cup chopped white onion
- 3 garlic cloves, finely chopped
- 1 serrano chile, seeded and minced
- 0.75 tsp kosher salt
- 1.25 tsp kosher salt
- 0.5 tsp black pepper
- 0.5 tsp black pepper
- 1 large zucchini, chopped
- 1 large yellow squash, chopped
- 1 lb ground beef
- 3 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 4 cups chick stock
- 15 oz can of red kidney beans
- 1 cup uncooked red lentils, rinsed
- 28 oz whole peeled plum tomatoes, crushed by hand
- 1 bunch of kale, chopped
Instructions
- Chop onion, zucchini, yellow squash, and kale. Seed and mince serrano pepper.
- Place chopped onion, garlic, serrano pepper, 0.75 tsp of salt, and 0.5 tsp of black pepper in single container
- Place chopped zucchini and yellow squash in single container
- Place chili powder, cumin, garlic powder, 1.25 tsp of salt, and 0.5 tsp of black pepper in single container
- Heat olive oil and butter in covered pot over medium heat until butter melts. ~1 minute
- Add onion, garlic, serrano pepper, salt, and black pepper to pot. Cook, stirring occasionally, until onion is softened. ~3 minutes
- Stir in zucchini and yellow squash. Cook, stirring often, until softened. ~3 minutes
- Add ground beef, chili powder, cumin, garlic powder, salt, and black pepper. Stir to crumble beef. ~1-2 minutes
- Cover pot and cook, stirring occasionally until beef is cooked through. ~3-5 minutes
- Stir in chicken stock, beans, and lentils. Increase heat to high and bring to a boil.
- Reduce heat to low. Cover and cook, stirring occasionally until lentils are softened. ~25-30 minutes
- Stir in crushed tomatoes. Cover and simmer on low, stirring occasionally. ~20 minutes
- Stir in kale until wilted. Cook, stirring occasionally. ~25 minutes