A comforting and flavorful chili recipe featuring lentils, ground beef, and a medley of vegetables, perfect for a cozy meal.
Heat the olive oil in a heavy skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon.
Ensure the beef is evenly browned for a rich flavor base.
Transfer the browned beef to a large stockpot. Add the lentils, tomatoes with their juice, diced carrots, and diced onion.
Stir the mixture well to evenly distribute the ingredients.
Stir in the salsa, cumin, chili powder, and salt. Mix thoroughly to combine.
Taste the mixture and adjust the seasoning as needed.
Bring the mixture to a boil over medium heat, then reduce to a simmer. Cover and cook for 30 minutes, stirring occasionally.
Check the consistency and add water if the chili becomes too thick.
Add the diced celery and green chili to the pot. Continue to simmer for an additional 15 minutes.
Adding the celery later keeps it slightly crisp for texture.
Serve the chili hot, topped with shredded cheddar cheese and a dollop of sour cream.
Garnish with additional green chili for extra heat if desired.
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