My friend, Carissa, found this recipe on AllRecipes, modified it to her tastes and then sent it to me when I begged her for it. I modified it as well by using beef instead of turkey, adding in white beans and upping the spices a bit. It’s got the perfect level of heat for me… which could mean it’s a bit spicy for other people, but I also use very pure chili powder, so it could just be that!
This is a perfect dish to eat on such a perfectly chilly day like today! It’ll warm you from your head to your toes and leave you with a bunch to eat throughout the week. Score? I think so :)
Spicy Beef Lentil Chili
Servings: 15 (1 cup each)
PointsPlus Per Serving: 4
- 8 oz raw 85/15 lean ground beef, 12 PP
- 2 cups cooked white beans, 11 PP
- 3 cups dry green lentils, 24 PP
- 1 large onion, diced
- 1 14.5-oz can diced tomatoes
- 2 quarts chicken/vegetable broth, 3 PP (I used water and 3 tbsp Better than Bouillon Organic Chicken Base)
- 2 tbsp ground cumin, 2 PP
- 2 tbsp crushed red pepper flakes
- 2 tbsp chili powder, 1 PP
- 1 tbsp ground turmeric, 1 PP
- 1 tbsp dried thyme
- 1 tbsp sea salt
1. But everything into a giant pot, turn on medium heat and cook for about 3-4 hours! Easy, right? You could even do this in a crockpot… but I’d recommend splitting the recipe in half because it is a LOT for a crockpot. I even halved the written recipe after making it at home since the crockpot almost overflowed. I had to put it into a pot and continue cooking it in there!
Top it off with a little Chobani 0% and you’ll be set! If you don’t eat meat, you can leave it out and put tofu in there. A little trick for those vegans out there… if you want your tofu to take on a similar texture to ground meat, try freezing your tofu and then thawing it. Once you’ve drained it, it’ll have the texture you’re going for!