Lentil and Black Bean Chili

Prep Time
14 min
Cook Time
22 min
Recipe Details
  • 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 ground cumin
  • 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 SmartPoints value.

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