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Lentils.org

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Lentil Chili & Macaroni Skillet

Prep Time: 30 Minutes

Total Time: 55 Minutes

Servings: 6

One skillet means there’s little clean-up for this family favourite comfort food dish. Be sure to add raw macaroni, as it will cook in with the chili.

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • 2 Tbsp (30 mL) canola oil
  • 1 lb (500 g) lean ground beef
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 red bell pepper, diced
  • 2 celery stalks, diced
  • 1 1/2 Tbsp (20 mL) chili powder
  • 1 tsp (5 mL) cumin
  • 1 tsp (5 mL) coriander
  • 1 tsp (5 mL) dried oregano
  • 1 tsp (5 mL) salt
  • 1 tsp (5 mL) sugar
  • 1/4 tsp (1 mL) pepper
  • 2 cups (500 mL) cooked green lentils
  • 2 cups (500 mL) crushed tomatoes
  • 1 cup (250 mL) diced tomatoes (fresh or canned)
  • 1/2 cup (125 mL) water
  • 1/2 cup (125 mL) elbow macaroni
  • 1 1/2 cups (375 mL) shredded Tex Mex cheese blend

Directions

  1. Heat oil in a large skillet or sauté pan over medium-high heat. Add beef and cook until it starts to brown, breaking up with the back of a wooden spoon.
  2. Add onion, garlic, red pepper, and celery. Cook until the onions are translucent. Stir in chili powder, cumin, coriander, oregano, salt, sugar, and pepper. Continue to cook for another few minutes.
  3. Preheat the oven to 400°F (200°C).
  4. Stir in lentils, crushed and diced tomatoes, water, and macaroni. Stir well. Bring to a boil, cover, reduce heat to medium-low and cook for another 20-25 minutes, until macaroni is cooked, stirring once or twice.
  5. Scatter cheese on top. Bake until cheese is melted, about 5 minutes.

Quick tip: Add 1 cup (250 mL) fresh or frozen corn to the beef mixture when adding the lentils.

Nutritional Information

  • Serving Size: 1 2/3 cups (400 mL)
  • Per serving:
  • Calories 460
  • Total Fat 14 g
  • Saturated Fat 1.5 g
  • Cholesterol 65 mg
  • Carbohydrates 42 g
  • Dietary Fibre 9 g
  • Sugar 9 g
  • Protein 33 g
  • Sodium 950 mg
  • Potassium 431 mg
  • Folate 180 mcg

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