Ingredients
- 1 tablespoon vegetable oil
- 1/2 lb ground beef
- 2 carrots, chopped
- 1 white onion, chopped
- 2 celery stalks, thinly sliced
- 1-2 jalapeño peppers, seeded and diced
- salt and pepper to taste
- 2 cloves garlic, pressed
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- dash hot sauce (or to taste)
- 3 Russet potatoes, peeled and diced
- 4 cups vegetable broth
- 4 (14.5 oz) cans chopped tomatoes, undrained
- 1 cup red lentils
- 1/2 cup (packed) chopped cilantro
- toppings of your choice like cheese, sour cream, chips, or croutons
Preparation
- Heat oil in medium stockpot over medium heat. Add beef and cook for 5 minutes. Add carrots, onions, celery, and jalapeno and cook until onions begin to turn translucent, about 7 minutes. Add salt and pepper to taste.
- Make a well in center and add garlic. Cook for 2 minutes. Add garlic powder, chili powder, cumin, paprika, and hot sauce and stir.
- Add potatoes, vegetable broth, and diced tomatoes. Bring to boil and cook uncovered until potatoes are tender, 14-20 minutes. Add lentils and cook for 10 more minutes, adding more broth (or some water) if needed.
- Taste and add more salt and pepper if needed. Remove from heat and stir in cilantro. Serve with cheese, croutons, or toppings of your choice.