Yield: 4 servings
Preparation time: 20 minutes
Cook time: 1 hour 40 minutes
Total time: 2 hours
Ingredients:
· 1 ½ cups red lentils, dry
· ¼ pound extra-lean ground beef
· 1 medium onion, chopped
· 1 large carrot, chopped
· 1 tablespoon garlic, minced
· 1 cup water
· ½ cup wild rice, dry
· 1 369 mL can tomato sauce
· 2 284 mL cans sliced mushrooms, drained
· 2 tablespoon chili powder
· 1 teaspoon black pepper
· ¼ teaspoon salt
· 1 tablespoon white vinegar
Directions:
1. Cook red lentils according to pulse cooking instructions. Drain.
2. Heat a pot over medium-high heat. Add ground beef, onions, carrots and garlic. Sauté until beef has browned.
3. Lift beef mixture from pot with slotted spoon and drain fat. Return beef mixture to pot.
4. Add water, wild rice, tomato sauce, mushrooms and spices. Bring to a boil. Reduce heat to low, cover, and simmer until rice is cooked, about 1 hour.
5. Add vinegar. Simmer for another 15 minutes.
6. Portion out lentils. Portion out chili on top of lentils.
Cooking Suggestions:
For a vegan/vegetarian version, omit ground chicken breast or substitute with beyond meat ground beef.