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Skinny Beef & Lentil Chili

Servings 6
Author Emily @ Zen & Spice

Ingredients

  • 1/2 lb 93/7 ground beef
  • 2 Tbsp olive oil
  • 2 cups shredded carrots
  • 2 large red bell peppers diced 5 cloves garlic, minced
  • 5 tsp chili powder
  • 2 tsp onion powder
  • 1/4 tsp cayenne pepper
  • 1/2 cup green lentils
  • 2 14.5 oz cans no-salt diced tomatoes
  • 1 14.5 oz no salt added kidney beans
  • 1 bay leaf
  • 1 32- oz carton low sodium chicken broth
  • 1/2 tsp salt I use Morton's Light Salt
  • 1/4 tsp black pepper
  • Toppings: sour cream cheddar cheese

Instructions

  1. Cook the ground beef in a large pan until browned-- season with salt and pepper. Set aside.
  2. Add the carrots and red bell pepper to a food processor-- pulse until finely minced.
  3. In a large soup pot, heat the olive oil over medium heat. Add the garlic, minced carrots and bell pepper. Saute for 5 minutes, or until soft. 4. Stir in the chili powder, onion powder, cayenne pepper, lentils, tomatoes, kidney beans, bay leaf, chicken broth, salt and pepper. Bring to a boil. Reduce the heat to low, add the beef, and simmer partially covered for 30 minutes.
  4. Remove from heat, discard the bay leaf.
  5. Top with sour cream, cheddar cheese, and serve with a cornbread muffin!

Recipe Notes

Approximately 230 calories per bowl!