Lentil and Black Bean Chili (Family Meals)
1½ cup(s), (French green), picked over
1 large, chopped
Uncooked bell pepper(s)
1 item(s), medium, large, red variety, diced
4 large clove(s), minced, (about 2 tablespoons)
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
- 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.
- 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.
- 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.
- Per serving: about 1 cup