Lentil and Black Bean Chili

Published February 5, 2016

6 SmartPoints

Prep time: 14 min

Cook time: 22 min

Serves: 8

Lentils and black beans are a delicious pairing in vegetarian chili. It’s tasty on its own but also great topped with light sour cream and cheese.*


  • 1 1⁄2 cup(s) dry lentils, French-variety, picked over for debris

  • 1 Tbsp olive oil

  • 1 large uncooked onion(s), diced

  • 1 large sweet red pepper(s), diced

  • 2 Tbsp minced garlic

  • 3 Tbsp chili powder

  • 2 tsp dried oregano

  • 1 1⁄2 tsp cumin seeds

  • 1⁄2 tsp cayenne pepper

  • 1 tsp kosher salt

  • 29 oz canned diced tomatoes, fire-roasted with chiles, undrained

  • 31 oz canned black beans, rinsed and drained

  • 1⁄2 cup(s) cilantro, fresh, chopped


  1. Place lentils in a large sauce pan and cover with water by several inches; bring to a boil. Reduce heat to low and simmer until lentils are tender but retain a little bite, about 10 to 15 minutes; drain well and set aside.

  2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Cook onion, pepper and garlic, stirring often, until vegetables are softened, about 10 minutes.

  3. In a cup, combine chili powder, oregano, cumin, cayenne and salt; add to skillet and stir well to combine. Cook, stirring often, about 1 minute.

  4. Add tomatoes and their juice, and beans to skillet; stir well to combine. Cover skillet and simmer so flavors can blend, about 5 to 10 minutes. Fold in lentils and cilantro; serve. Yields about 1 cup per serving.


*Could affect PointsPlus values

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