Lentil Chili

This chili stretches a small amount of meat a long way by pairing it with lentils, which cook down into a thick, hearty base that mimics the body of a traditional bean chili. Lean pork (or ground turkey) gets browned and simmered with tomatoes, spicy tomato juice, celery, onion, cumin, and chili powder for about an hour until everything melds together.

Lentils don’t need soaking, which makes this a simpler weeknight option than kidney bean chili. They break down during the hour-long simmer, thickening the liquid naturally so you end up with a stew-like consistency without adding any thickeners.

Browning the meat first in a hot pan builds fond on the bottom that dissolves into the broth as everything simmers. That caramelized layer adds savory depth that you’d miss if you just dumped everything in cold.

Chef Tips

• Use green or brown lentils, not red. Red lentils disintegrate completely and turn into mush. Green and brown hold some shape while still thickening the chili.
• Don’t drain the canned tomatoes. The juice adds liquid and flavor the chili needs during the long simmer.
• Taste and adjust spices at the 45-minute mark. The chili powder and cumin mellow as they cook, so you may want to add more.
• This chili is even better the next day after the flavors have had time to concentrate in the fridge overnight.

Variations

• Make it fully vegetarian by skipping the meat and adding an extra cup of lentils.
• Stir in a can of drained black beans during the last 15 minutes for a two-legume chili with more texture.
• Top with shredded cheddar, sour cream, and diced avocado for a loaded bowl.