Lentil and Black Bean Chili (Family Meals)

Points® value
Total Time
40 min
15 min
25 min


Dried lentils

1½ cup(s), (French green), picked over

Olive oil

1 Tbsp

Uncooked onion

1 large, chopped

Bell pepper

1 item(s), medium, large, red variety, diced


4 large clove(s), minced, (about 2 tablespoons)

Chili powder

3 Tbsp

Dried oregano

2 tsp

Ground cumin

1½ tsp

Kosher salt

1 tsp

Cayenne pepper

½ tsp

Canned diced tomatoes

29 oz, (1 can), fire-roasted with chiles

Canned black beans

31 oz, (2 cans), rinsed and drained


½ cup(s), chopped fresh


  1. Combine lentils with enough water to cover by several inches in large saucepan; bring to boil. Reduce heat to low and simmer, partially covered, until lentils are tender but retain a little bite, 10–15 minutes; drain well and set aside.
  2. Meanwhile, heat oil in Dutch oven over medium heat. Add onion, bell pepper and garlic; cook, stirring, until bell pepper is softened, about 8 minutes.
  3. Stir together chili powder, oregano, cumin, salt, and cayenne in cup; add to onion mixture, stirring to combine. Cook, stirring often, until chili is fragrant, about 1 minute. Stir tomatoes and beans into chili. Simmer, covered, until flavors are blended, about 10 minutes longer. Stir in lentils and cilantro.
  4. Per serving: about 1 cup


Make it ahead. Prepare the chili through step 3, but do not stir in the cilantro. Transfer to an airtight container and let cool. Cover and refrigerate up to 4 days or freeze up to 3 months. To reheat, if frozen, thaw the chili in the refrigerator overnight. Transfer to a medium saucepan. Cook, covered, over medium heat, stirring occasionally, until heated through, about 10 minutes. Stir in the cilantro.