Lentil and Black Bean Chili
- Total Time
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.*
dry lentils1 ½ cup(s), French-variety, picked over for debris
olive oil1 Tbsp
uncooked onion(s)1 large, diced
sweet red pepper(s)1 large, diced
minced garlic2 Tbsp
chili powder3 Tbsp
dried oregano2 tsp
ground cumin1 ½ tsp
cayenne pepper½ tsp
kosher salt1 tsp
canned diced tomatoes29 oz, fire-roasted with chiles, undrained
canned black beans31 oz, rinsed and drained
cilantro½ cup(s), fresh, chopped
- 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.
- 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.
- 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.
- 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.