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–+ servings
chili with lentils and pur e

Cowboy Chili with Carrot Purée and Lentils

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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Resting Time 10 minutes
Total Time 2 hours
Course Main
Cuisine American
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Blender
  • 1 Wooden spoon
  • 1 Knife
  • 1 Cutting board
  • 1 measuring cup
  • 1 set of measuring spoons

Ingredients
  

  • 1 pound ground beef
  • 1 tablespoon olive oil
  • 1 onion chopped
  • 2 clove garlic minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 can diced tomatoes 15 ounces
  • 1 cup beef broth
  • 1 cup dried lentils rinsed
  • 2 large carrots peeled and chopped
  • 1 tablespoon butter
  • salt and pepper to taste
  • 1 cup water
  • 2 tablespoon fresh cilantro chopped

Instructions
 

  • Heat olive oil in a large pot over medium heat and add the ground beef.
  • Cook until the beef is browned, then add the chopped onion and minced garlic.
  • Stir in chili powder, cumin, and paprika, cooking until the onions are translucent.
  • Add the diced tomatoes and beef broth, bringing the mixture to a simmer.
  • Stir in the lentils and cover the pot, letting it simmer for about 1 hour.
  • In a separate pot, boil the carrots in 1 cup of water until tender.
  • Drain the carrots and purée them in a blender with butter, salt, and pepper.
  • Once the lentils are tender, season the chili with additional salt and pepper to taste.
  • Serve the chili hot, topped with a spoonful of carrot purée and a sprinkle of chopped cilantro.
  • Allow the dish to rest for 10 minutes before serving to allow flavors to meld.

Notes

For best results, use fresh ingredients and adjust seasoning according to your taste preferences. The carrot purée adds a touch of sweetness and a smooth texture that complements the hearty chili. Consider pairing this dish with cornbread for a complete meal.
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