Photo of Lentil & Black Bean Chili by WW

Lentil & Black Bean Chili

Points® value
Total Time
36 min
14 min
22 min
This meatless chili is wonderfully warming and filling. The hearty lentils and black beans are a delicious pairing, adding color and their own unique texture. You can of course use two different types of beans, if you like. Try swapping in red kidney beans, pinto beans, or Great Northern beans in place of one of the cans of black beans. The chili is tasty served on its own, but it’s even better when topped with a dollop of sour cream and a sprinkling of shredded sharp cheddar cheese. Adjust the heat level to whatever you and your family’s taste buds can handle, going up or down on the cayenne—or omitting it altogether.


Dried lentils

1½ cup(s), French-variety, picked over for debris

Olive oil

1 Tbsp


1 large, diced

Red bell pepper

1 large, diced

Jarred minced garlic

2 Tbsp

Chili powder

3 Tbsp

Dried oregano

2 tsp

Ground cumin

1½ tsp

Cayenne pepper

½ tsp

Kosher salt

1 tsp

Canned diced tomatoes

29 oz, fire-roasted with chiles, undrained

Canned black beans

31 oz, rinsed and drained


½ cup(s), 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.