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Lentil and Black Bean Chili

Total Time
36 min
Prep
14 min
Cook
22 min
Serves
8
Difficulty
Easy
Lentils and black beans are a delicious pairing in vegetarian chili. It’s tasty on its own but also great topped with light sour cream and cheese.*
Ingredients

dry lentils

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

olive oil

1 Tbsp

uncooked onion(s)

1 large, diced

sweet red pepper(s)

1 large, diced

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

cilantro

½ cup(s), fresh, chopped

Instructions

  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.
Notes
*Could affect SmartPoints value.

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