Photo of Lentil and black bean chili by WW

Lentil and black bean chili

SmartPoints® value per serving
Total Time
36 min
14 min
22 min
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.*


Dry lentils

1½ cup(s)

Olive oil

1 Tbsp

Uncooked onion(s)

1 large, diced

Sweet red pepper(s)

1 large, diced

Minced garlic

2 Tbsp

Chili powder

3 Tbsp

Dried oregano

2 tsp

Cumin seeds

1½ tsp

Cayenne pepper

½ tsp

Kosher salt

1 tsp

Canned diced tomatoes

29 oz, fire-roasted with chiles, undrained

Canned black beans

31 oz, rinsed and drained


½ cup(s), 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 SmartPoints values.