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Lentil, Corn, and Sweet Pepper Chili


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Rate this recipe 4/5 (1 Votes)


  • 6 Points Plus per serving
  • 2 tsp. olive oil
  • 1 lg. onion finely chopped
  • 28 oz. crushed tomatoes
  • 1 c. broth
  • 1 1/2 c. lentils, rinsed and drained
  • 2 c. fresh or frozen whole kernel corn
  • 1 lg. red pepper, seeded and chopped
  • 1 (4 1/2 oz.) can chopped green chilis, drained
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1/2 tsp salt


Servings 6


Step 1

1. Heat non stick dutch oven, swiorl in oil, then add the onion. Saute until golden, about 7 mins. Add the tomatoes, broth, and lentils, bring to a boil. Reduce the heat and simmer, covered, 20 mins.
2. Add the corn, bell pepper, chiles, cumin, coriander, and salt. Return the mixture to a boil. Reduce the heat and simmer, covered, until the lentils and gegetables are tender, about 15 mins.


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