Lentil Chili with Bacon and Beer Crock Pot
Warm up with a hearty bowl of Lentil Chili with Bacon and Beer, a flavorful crock pot recipe that combines smoky, savory, and robust ingredients for the ultimate comfort food experience. This dish features tender brown lentils simmered to perfection alongside crispy bacon, rich lager or ale, and a medley of vegetables like bell peppers, carrots, and onions. A bold blend of chili powder, smoked paprika, and cumin infuses each bite with irresistible spice, while the addition of black and kidney beans provides a hearty texture. Finished with crumbled bacon and topped with fresh cilantro, sour cream, or shredded cheddar cheese, this slow-cooked chili is perfect for a cozy family dinner, tailgates, or meal prepping. Easy to make and packed with protein and fiber, it’s a must-try recipe for chili lovers!
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Recipe Information
Ingredients
- 6 slices Bacon
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 large Green bell pepper, diced
- 1 large Carrot, diced
- 28 ounces Canned diced tomatoes
- 2 tablespoons Tomato paste
- 1.5 cups Brown lentils, rinsed
- 4 cups Vegetable or chicken broth
- 1 cup Beer (lager or ale)
- 2 tablespoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 15 ounces Canned black beans, drained and rinsed
- 15 ounces Canned kidney beans, drained and rinsed
- 0.25 cup Fresh cilantro, chopped (for garnish)
- to taste Sour cream (optional, for serving)
- to taste Shredded cheddar cheese (optional, for serving)
Instructions
In a large skillet, cook the bacon over medium heat until crispy. Transfer the bacon to a paper towel-lined plate, leaving 1 tablespoon of bacon grease in the skillet. Crumble the cooked bacon and set aside.
Add olive oil to the skillet (if needed) along with the diced onion. Sauté for 3-4 minutes until softened.
Stir in the garlic, bell pepper, and carrot. Cook for an additional 4-5 minutes, stirring occasionally. Remove from heat.
In the crock pot, combine the sautéed vegetables, canned diced tomatoes (with juices), tomato paste, lentils, broth, and beer.
Add the chili powder, ground cumin, smoked paprika, salt, and pepper. Stir to mix well.
Cover the crock pot and cook on LOW for 6-8 hours, or until the lentils are tender.
In the last 30 minutes of cooking, stir in the black beans and kidney beans. Allow them to heat through.
Once the cooking time is complete, stir in the crumbled bacon and adjust seasonings to taste.
Serve hot, garnished with fresh cilantro. Optionally, top with sour cream and shredded cheddar cheese.
Nutrition Facts
Calories |
2311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.7 g | 96% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 11.1 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 9447 mg | 411% | |
| Total Carbohydrate | 283.5 g | 103% | |
| Dietary Fiber | 99.0 g | 354% | |
| Total Sugars | 50.1 g | ||
| Protein | 119.8 g | 240% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1004 mg | 77% | |
| Iron | 37.2 mg | 207% | |
| Potassium | 6915 mg | 147% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
