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Lentil and Black Bean Chili (Family Meals)

1 - 5
PersonalPoints™ per serving
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
8
Difficulty
Easy

Ingredients

Dry lentils

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

Olive oil

1 Tbsp

Uncooked onion(s)

1 large, chopped

Uncooked bell pepper(s)

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

Garlic clove(s)

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

Cilantro

½ cup(s), chopped fresh

Instructions

  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

Notes

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.

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