Name: One-Pot Mushroom, Beef, & Lentil Chili
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 10
Ingredients: 4 cups Cremini/Bella Mushrooms, diced tiny; 1 Large White Onion; 1 cup Carrot, diced; 5 cloves Garlic, minced; 1 Yellow Bell Pepper, chopped; 2 1/2 tsp Raspberry Chipotle Seasoning; 4 tsp Chili Powder; 4 tsp Ancho Chili Powder; 3 tsp Paprika; 1/2 tbsp Brown Sugar; 1 1/2 tsp Cumin; 1 1/2 tsp Onion Powder; 1 1/2 tsp Trader Joe's Mushroom Umami Seasoning; 1 tsp Black Pepper; 1/2 tsp Instant Espresso Powder; 1/2 tsp Habanero or Cayenne Powder (I had habanero on hand. Start with less if using habanero. ); 156 ml Tomato Paste Can; 2 1/2 Jarred High Quality Beef Broth, with fat; 280 ml Can of Rotel Medium Diced Tomatoes & Green Chiles (Do not drain); 200 g Can of Fire Roasted Green Chiles, do not drain (Do not drain); 1/2 can Lentils, Drained & Rinsed

1

Stir all the spice mix ingredients together in a small bowl.

2

Scoop out about 1½ tablespoons into a separate dish and set it aside for the end.

3

Heat 1 tbsp oil in a large pot over medium-high heat.

4

Add the beef and press it into one flat, even layer. Don't touch it for 3 to 4 minutes, until the bottom has a dark brown crust.

5

Flip it in large sections and sear the other side for 2 minutes. It should still be pink inside. Break it into big chunks, move it to a plate, and leave the browned bits in the pot.

6

Break beef into big chunks, move it to a plate, and leave the browned bits in the pot.

7

Keep the heat on medium-high, remove beef and place off to the side.

8

Add the mushrooms. Spread them into an even layer and don't stir for 3 minutes.

9

Stir once, scraping up the browned bits from the beef. Spread them out again and leave them alone for another 3 minutes, until they've released their liquid and shrunk noticeably.

10

Remove mushrooms and turn pan to low-medium heat.

11

Add the onion and carrot and cook 6 to 8 minutes, stirring now and then, until the onion is soft and the mushroom liquid has cooked off. The carrot will still be a little firm.

12

Add the whole can of tomato paste and stir it into the vegetables. Cook 2 to 3 minutes, stirring often, until it turns from bright red to a darker brick red.

13

Add the garlic. Stir for about 30-60 seconds, until fragrant.

14

Add the beef and mushrooms back to the pot, then the big bowl of spice mix (not the saved portion). Cook & stir for about 3 minutes.

One-Pot Mushroom, Beef, & Lentil Chili

Ingredients

Fresh Ingredients

Spice Mix

Canned Ingredients

Nutrition (per serving)

Instructions

Prep

Building the Chili

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