Smoky Beef & Lentil Chili
September 27, 2026 | Serves 7 | Prep 20 min | Total 1 hr 50 min
Thanks to a rainy drive through central Connecticut, this Smoky Beef & Lentil Chili came to be. It’s a hearty, high-protein chili made with ground beef, kidney beans and brown lentils for an extra boost of fiber.
We were driving home from a family wedding weekend at the Jersey Shore. It was pouring rain, and I asked my husband what he wanted for dinner when we got home.
Per usual, he said, “I don’t know!” offering me no help in the age-old “what should we have for dinner?” dilemma.
Since it also happened to be the first Sunday kicking off the NFL season, and my husband is the biggest football fan I know, I suggested chili. He was immediately on board.
But, of course, my next thought was: I should turn this into an opportunity to create something new for My Midlife Table. Because that’s exactly the kind of thing I do to myself after five hours behind the wheel in the pouring rain, including an hour white-knuckling it on the Merritt Parkway in Connecticut (IYKYK). No wasted opportunities for the blog, apparently.
I remembered a smoked turkey chili recipe I’d written down in a notebook years ago. My husband was in the mood for beef, and I decided to make it a chili with lentils for more fiber, without turning the whole thing into a bean-and-lentil chili that happened to have some beef in it.
That’s how this Smoky Beef & Lentil Chili started. And I’ve made it a few times since then because my husband keeps asking for it.
BTW, this chili is perfect for a Saturday or Sunday simmer. The lentils take some time to get nice and tender, but they’re worth the wait. All that time on the stove gives the flavors plenty of time to develop, too.
Why It's on My Midlife Table
Aside from wanting to make my husband chili for football Sunday, this one checks a lot of my nourishment boxes. The ground beef and lentils make it high in protein, while the lentils, kidney beans, carrots and peppers bring plenty of fiber. The carrots also add a hint of sweetness to balance the acidity of the tomatoes, without needing to add sugar or maple syrup. And I love that the lentils boost both protein and fiber without taking over the chili. It still tastes like the hearty beef chili I wanted it to be.
Nourishment Snapshot
Here's what this recipe brings to the table.
- Protein: 32 g (about 35 g with 2 tablespoon Greek yogurt)
- Fiber: 13 g (about 16 g with ¼ avocado)
- Added Sugar: 0 g
- Iron: 7 mg
A Few Things You'll Need
- Lean ground beef
- Brown lentils
- Light and dark red kidney beans
- Red and green bell peppers
- Carrots
- Petite diced tomatoes
- Chicken bone broth or beef bone broth
- Smoked paprika
- Chipotle chile powder
- Large Dutch oven
Cook's Notes & Substitutions
- Lentil cooking time can vary. Brown lentils can cook at different rates depending on their age and brand, so use tenderness rather than the clock as your guide. You want them just beginning to soften before adding the tomatoes and beans.
- Use the small holes of a box grater for the carrots. They practically disappear into the chili as it cooks and add a subtle sweetness that helps balance the acidity of the tomatoes without added sugar.
- Adjust the smoke and heat to your taste. The chipotle chile powder adds both, so use a little less if you prefer a milder chili.
- Either broth works. I tested this with chicken bone broth, but beef broth works well, too.
- Make it your own with toppings. I like plain Greek yogurt, avocado, sharp cheddar and fresh cilantro, but use whatever toppings you like.
Smoky Beef & Lentil Chili
Ingredients
- 1 tablespoon avocado oil or extra-virgin olive oil
- 1¼ lbs lean ground beef, 90/10 or 93/7
- 1 medium sweet onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 medium carrots, finely grated
- 3 cloves garlic, minced
- 2 tablespoon tomato paste
- 1½ tablespoon chili powder
- 1 tablespoon ground cumin
- 2 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon chipotle chile powder
- 1½ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- ¾ cup dried brown lentils, rinsed and picked over
- 1½ cups chicken bone broth plus up to ½ cup more as needed
- 1 (15-ounce) can petite diced tomatoes, with juices
- 1 (15-ounce) can dark red kidney beans, drained and rinsed
- 1 (15-ounce) can light red kidney beans, drained and rinsed
Instructions
- Heat the oil in a large Dutch oven over medium heat. Add the ground beef and cook, breaking it into crumbles, until browned. Drain excess fat if necessary.
- Add the onion, red and green bell peppers, and grated carrots. Cook for 10–12 minutes, stirring occasionally, until the vegetables have softened.
- Add the garlic and tomato paste and cook for about 1 minute, stirring frequently.
- Add the chili powder, cumin, smoked paprika, oregano, chipotle chile powder, salt and black pepper. Cook for about 30 seconds, stirring, until fragrant.
- Stir in the lentils and 1½ cups broth. Bring to a low boil, then reduce the heat to maintain a gentle simmer. Partially cover and cook for 35–40 minutes, stirring occasionally, until the lentils are beginning to become tender. Add up to ½ cup additional broth, as needed, if the chili becomes too thick or you prefer a looser consistency.
- Stir in the diced tomatoes with their juices and both kidney beans.
- Simmer uncovered for another 35–40 minutes, stirring occasionally, until the lentils are fully tender and the chili has thickened.
- Taste and adjust the seasoning if needed. Serve with Greek yogurt, diced avocado, shredded sharp cheddar, fresh cilantro or other favorite toppings.
If this recipe makes its way to your table, I'd love to hear how it turned out. Leave a comment below or tag me on Instagram so I can see your version.
As always, nutrition information is provided as an estimate and can vary depending on the ingredients and brands you use.
