Lentil and Black Bean Chili

By JoyT

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

• 1 1/2 c dry lentils,French-variety,picked over for debris
• 1 Tbsp olive oil
• 1 large uncooked 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 ground cumin
• 1/2 tsp cayenne pepper
• 1 tsp kosher salt
• 29oz can diced tomatoes,fire-roasted w/chiles, undrained
• 31 oz canned black beans, rinsed and drained
• 1/2 cup(s) cilantro, fresh, chopped

Details

Servings 1
Adapted from weightwatchers.com

Preparation

Step 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.

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.

This was very good, super easy and best of all filling. The fire roasted tomatoes add a nice spice. I used low sodium black beans and the recipe didn't need any salt.

Good! Goodlooking too. I can't take the heat so I used 2T of chili powder instead of 3 and half the diced tomaotes had no jalapenos. It still has a bit of a kick but it's easier on my digestion.

It was really yummy but much too spicy for my children's palates. I would have to make adjustments to the cayenne in the future

I used only 2 TBSP of chili powder and that was plenty of heat for me.