Eat Without

Lentil Chili

Source: Montana State University Extension Service Nutrition Education Program

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Lentils, tomatoes, and ground beef are a winning combination in the lentil chili. This recipe packs 9 grams of fiber per serving. Flavorful and filling.

Makes
6 servings

Ingredients

  • 1/2 pound ground beef (15% fat)
  • 1 1/2 cups onion (chopped)
  • 1 clove garlic (crushed)
  • 2 cups lentils (cooked, drained)
  • 2 cans tomatoes, low-sodium, diced or crushed (29 ounce or 2 cans 14 1/2 ounce)
  • 1 tablespoon chili powder
  • cumin, ground (1/2 teaspoon, optional)

Directions

  1. Wash hands with soap and water.
  2. In a large saucepan, brown beef over medium-high heat, breaking it into bite sized pieces. Drain fat.
  3. Add onion and garlic and cook until softened.
  4. Add lentils, tomatoes, chili powder, and cumin. Cook for about 1 hour until flavors are blended.
  5. Serve hot, topped with your favorite chili toppings.

Notes

Learn more about: Onion Garlic Tomatoes

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.