Lentil Chili

From Mel's Kitchen Cafe  (This sounds awful, but it's so good! Delicious flavor.  Love it over baked potatoes!!)

INGREDIENTS:

• 1 pound lean ground beef or turkey (optional)
• 1/2 cup chopped yellow or white onion
• 2 cloves garlic, finely minced (or 1/2 teaspoon garlic powder)
• 28-ounce can crushed tomatoes
• 4 cups low-sodium chicken broth
• 1 1/2 cups (about 12-14 ounces) brown lentils, rinsed, picked through and drained
• 1 medium green bell pepper, cored, seeded and small diced
• 1 1/2 tablespoons chili powder
• 1 tablespoon brown sugar
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• All the chili toppings your heart desires

DIRECTIONS:

1. INSTANT POT: Using the saute function, brown the ground turkey/beef (if using) with the onions and garlic, breaking up the meat into small pieces as it cooks. Drain any excess grease.
2. Add the crushed tomatoes, chicken broth, lentils, green bell pepper, chili powder, brown sugar, oregano, cumin, salt, and pepper. Secure the lid. Cook on high pressure for 10 minutes. Let the pressure naturally release for 10 minutes (if you are impatient, you can quick release right away, but liquid may sputter through the valve). After 10 minutes, quick release the remaining pressure.
3. Stir the chili and add any additional broth if you want to thin out the consistency (it will thicken as it cools). Add additional salt and pepper to taste, if needed. Serve with any and all chili toppings your heart desires.
4. STOVETOP: In a 5- or 6-quart pot over medium heat, brown the ground turkey/beef (if using) with the onions and garlic, breaking up the meat into small pieces as it cooks. Drain any excess grease.
5. Add the crushed tomatoes, chicken broth, lentils, green bell pepper, chili powder, brown sugar, oregano, cumin, salt, and pepper. Bring the mixture to a boil and then reduce to a simmer. Cook for 30-40 minutes until the lentils are tender, stirring occasionally and moderating heat so the chili doesn’t burn on the bottom.
6. Add additional broth, if desired, to thin out the chili. Add additional salt and pepper to taste, if needed. Serve with any and all chili toppings your heart desires.
7. SLOW COOKER: In a 10- or 12-inch skillet over medium heat, brown the ground turkey/beef (if using) with the onions and garlic, breaking up the meat into small pieces as it cooks. Drain any excess grease.
8. Add the ground meat to the insert of a 6-quart or larger slow cooker. Add the crushed tomatoes, chicken broth, lentils, green bell pepper, chili powder, brown sugar, oregano, cumin, salt, and pepper.
9. Cover the slow cooker and cook on low for 6-8 hours. Stir the chili, and add any additional broth if you want to thin out the consistency (it will thicken as it cools). Add additional salt and pepper to taste, if needed. Serve with any and all chili toppings your heart desires.

Lentils! Let’s talk about them for a sec. I always use everyday, awesome brown lentils for this chili (I buy these ones on Amazon or grab them from the bulk bins at my grocery store). The recipe cooking times are written for these brown lentils. If using green lentils, most likely the cooking time will need to be increased (a couple minutes in the IP, maybe 10-15 minutes on the stove, not sure about the slow cooker). Red lentils will probably cook in about the same time as per the recipe – red lentils tend to break down a bit more so keep that in mind if you use them. 

If omitting the ground beef, I’d probably still saute the onions and garlic in a little oil as I find the onions don’t soften as well with just straight pressure cooking/simmering/slow cooking time.