Heat the avocado oil in a large pot or dutch oven over medium heat. Add the chopped onion and saute, stirring occasionally, until onion is translucent, about 3 to 5 minutes.

Place the hunk of ground beef on the hot surface and cook (without breaking it into chunks) for 2 to 3 minutes, until browned. Carefully flip and cook another 2 to 3 minutes to get a sear on two sides.

Use a spatula to break up the beef, then add the chopped carrot and garlic. Cook, stirring occasionally, until garlic is fragrant, about 2 minutes.

Add the remaining ingredients to the pot, stir well, and cover. Bring to a full boil. Reduce heat to a simmer, and cook, stirring occasionally, until lentils reach desired done-ness, about 30 minutes.

Serve chili with your favorite toppings! Note: You can continue cooking the chili at a simmer for up to 1 hour to maximize the flavor.