Lentil & Black Bean Chili

PersonalPoints™

per serving

Total Time: 36 min

Prep: 14 min

Cook: 22 min

Serves: 8

Easy

This meatless chili is wonderfully warming and filling. The hearty lentils and black beans are a delicious pairing, adding color and their own unique texture. You can of course use two different types of beans, if you like. Try swapping in red kidney beans, pinto beans, or Great Northern beans in place of one of the cans of black beans. The chili is tasty served on its own, but it’s even better when topped with a dollop of sour cream and a sprinkling of shredded sharp cheddar cheese. Adjust the heat level to whatever you and your family’s taste buds can handle, going up or down on the cayenne—or omitting it altogether.

Ingredients:

1½ cups dry lentils, french-variety, picked over for debris
1 tbsp olive oil
1 large uncooked onion, diced
1 large sweet red pepper, diced
2 tbsp minced garlic
3 tbsp chili powder
2 tsp dried oregano
1½ tsp ground cumin
½ 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
½ cup cilantro, fresh, chopped

Instructions

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 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, for about 1 minute.
Add tomatoes and their juice, and beans to the 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.