Lentil and Black Bean Chili

Lentil and Black Bean Chili

Course: main meals
PointsPlus™ Value: 6
Servings: 8
Preparation Time: 14 min
Cooking Time: 22 min
Level of Difficulty: Easy

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 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

Instructions
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.
Notes