When it’s time to feed a crowd with minimal fuss, few dishes satisfy as easily and warmly as a hearty chili. This recipe combines tender ground beef, earthy lentils, and plenty of vegetables for a dish that’s both comforting and nourishing. Set it up in your slow cooker, then sit back and let those robust flavors develop all day long.
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef (lean or extra-lean preferred)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 carrots, peeled and chopped
- 1 cup dried brown lentils, rinsed
- 1 (28-ounce) can crushed tomatoes
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika (optional for extra depth)
- 2 cups beef broth (low-sodium recommended)
- Salt and black pepper, to taste
Instructions
Before you begin, warm the olive oil in a skillet over medium heat. Add the ground beef, breaking it up with a wooden spoon, and cook until lightly browned. Stir in the onion and garlic, and cook for another few minutes, just until the onion starts to soften.
Transfer the beef mixture to your slow cooker. Add the bell pepper, carrots, and rinsed lentils. Pour in the crushed tomatoes and stir in the chili powder, cumin, and smoked paprika if you’re using it. Finally, add the beef broth, and season with a sprinkle of salt and pepper.
Cover the slow cooker and cook on low for 7–8 hours or on high for 4–5 hours. About midway through, give the chili a quick stir—though if you’re busy, it’ll be just fine without a peek until it’s done. Before serving, taste and adjust the seasonings, adding more salt, pepper, or chili powder to your liking.
Serve your chili with your favorite toppings—a dollop of sour cream, some shredded cheese, and a handful of green onions or fresh cilantro. Cornbread or crusty bread also makes a perfect companion for dipping and soaking up every last spoonful.
Packed with protein and vibrant vegetables, this chili is a versatile option for busy families—especially if you’re prepping meals ahead. Whether you’re feeding a big table of hungry friends or stashing portions for quick weeknight dinners, this recipe fits the bill.
For a lighter version, lean ground turkey works well instead of beef. You can also swap out carrots for diced sweet potato or add a jalapeño for extra heat. Whichever way you make it, this slow cooker gem is all about cozy comfort for everyone at the table.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
