Lentil and Black Bean Chili
1
Points®
Total time: 36 min • Prep: 14 min • Cook: 22 min • Serves: 8 • Difficulty: Easy
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.*
Ingredients
Dry lentils
1½ cup(s)
Olive oil
1 tbsp(s)
Onion
1 large, diced
Red bell pepper
1 large, diced
Minced garlic
2 tbsp(s)
Chili powder
3 tbsp(s)
Dried oregano
2 tsp(s)
Cumin seeds
1½ tsp(s)
Cayenne pepper
½ tsp(s)
Kosher salt
1 tsp(s)
Canned diced tomatoes
29 oz, fire-roasted with chiles, undrained
Canned black beans
31 oz, rinsed and drained
Cilantro
½ cup(s), fresh, chopped
Instructions
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.
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