Lentil and Black Bean Chili

By MAB

Light meal (6 ppvs)

Ingredients

• 1 1/2 cups dry lentils
• 1 tbsp olive oil
• 1 large onion, diced
• 1 large sweet pepper, diced
• 2 tbsp minced garlic
• 3 tbsp chili powder
• 2 tsp dried oregano
• 1 1/2 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1 tsp kosher salt
• 29 oz can diced fire roasted tomatoes with chiles
• 31 oz can black beans, rinsed and drained
• 1/2 cup fresh cilantro, chopped

Details

Servings 8
Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

Place lentils in a large saucepan 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 10-15 minutes; drain well and set aside.

Meanwhile heat oil in a large nonstick skillet over medium heat. Add onion, pepper and garlic. Cook, stirring often until vegetables are soft, about 10 minutes.

In a cup, combine chili powder, oregano, cumin, cayenne and salt. Add to skillet and stir well to combine. Cook, stirring ofen, about 1 minute.

Add tomatoes 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 (optional) and serve.

1 cup per serving.