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Lentil and Black Bean Chili Recipe
by sunlit2

Lentil and Black Bean Chili

WW recipe
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.*

Rating: 4/5
Avg. 4/5 1 vote
Prep time: United States American
Cook time: Servings: 8 1 cup

Ingredients

  • 1 1/2 cup(s) dry lentils, French-variety, picked over for debris
  • 1 Tbsp olive oil
  • 1 large onion(s), diced
  • 1 large sweet red pepper(s), diced
  • 2 Tbsp minced garlic
  • 3 Tbsp chili powder
  • 2 tsp dried oregano
  • 1 1/2 tsp Durkee Ground Cumin Seed, or other brand
  • 1/2 tsp cayenne pepper
  • 1 tsp kosher salt
  • 29 oz canned diced tomatoes, fire-roasted with chiles, undrained
  • 31 oz canned black beans, rinsed and drained
  • 1/2 cup(s) cilantro, fresh, chopped

Directions

  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.
  5. 6pp/serving