Lentil and Black Bean Chili (Family Meals)
1
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 8 • Difficulty: Easy
Ingredients
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
Garlic
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
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