Ingredients
¾ lb lean ground beef
1 large onion, diced
2 jalapenos, or ½ green pepper
1 can diced green chiles , 4 oz
2 cloves garlic, minced
2 cups beef broth
½ cup dried lentils, rinsed
2 cans diced tomatoes, for chili
1 can reduced sodium pinto beans, 8 oz, drained & rinsed
1 can reduced sodium kidney beans, 8 oz, drained & rinsed
2 tbsp chili powder
½ tbsp dried oregano
1 tsp cumin
1 tsp paprika
cheese
sour cream / Greek yogurt
green onions
oyster crackers
avocado
Preparation
Brown the beef and drain.
Return beef to pan. With a splash of oil, add onion, jalapeno, green chiles and lentils to cook for 3 to 5 minutes. Then add garlic and sauté till fragrant.
Place beef and veggie mixture into the slow cooker.
Pour in beef broth, then stir in tomatoes and seasoning.
Cook on low heat for 6 to 8 hours, or 2 to 3 hours on high heat.
Add pinto and kidney beans and allow to heat for about 3 minutes.
Top with your favorite fixings and enjoy.
