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Mexican Lentil and Beef Chili with Tabanero Hot Sauce

Recipe by Mother Rimmy's Cooking Light Done Right at sauce/


Mexican Lentil and Beef Chili with Tabanero Hot Sauce

Shake It Up! No ground beef in the house? Swap ground chicken or ground turkey. No lentils either? Try canned black or pinto beans. Just be sure to rinse the beans well to remove the sodium.


32 ounces beef broth
3 cups onion, chopped
2 cups red bell pepper, chopped
3 cloves garlic, crushed
1 pound extra lean ground beef
2 can diced tomatoes
1 medium lime zest and juice
3 tablespoons Tabanero Hot Sauce

1 1⁄2 tablespoons chili powder
1 teaspoon cinnamon
2 cups water
2 cups lentils, rinsed and drained 1 cup cilantro, chopped
8 tablespoons low fat sour cream


  1. In a large stock pot add 1⁄4 beef broth and bring to a boil over medium high heat. Add onions, peppers and garlic. Cook for 5 - 7 minutes until softened.

  2. Add ground beef and cook another 5 - 10 minutes until beef is cooked through. Drain the beef mixture in a colander to remove excess fat. I even give a quick rinse with hot water.

  3. Add remaining ingredients to the pot, except sour cream and cilantro.

  4. Bring to a boil over medium high heat, then reduce to medium low and simmer for 30 minutes until lentils

    are tender.

  5. Add cilantro at the end of cooking time.

  6. Serve with Tabanero hot sauce and sour cream.

Calories: 392kcal
Weight Watchers PointsPlus 9 Saturated fatty acids: 2.96g Monounsaturated fatty acids: 2.41g Polyunsaturated fatty acids: 1.37g Total fat: 6.75g
Calories from fat: 60
Cholesterol: 42mg
Carbohydrate, by difference: 52.81g Total dietary fiber: 19.17g
Protein: 29.44g
Nutrition Information
Serving size: 8 ea 1-1/2 cup servings.

Recipe by Mother Rimmy's Cooking Light Done Right at sauce/

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