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Sometimes things just work out great with a recipe. Even a Weight Watcher’s recipe can bring surprise and delight! This was certainly the case with this chili. Black beans and lentils are great alone, but add spices and tomatoes and peppers and you may have a new family favorite. Sometimes I like a lot of flavor and a little kick especially in legume based creations. Topped with cool, creamy Greek yogurt, you have a flavorful, filling, healthy dinner.
So what if it’s healthy! You don’t have to tell anybody. If you’re feeling really bad about it, throw in some chips and grated cheddar cheese to mask your deception. All joking aside – I am pleasantly surprised at how much I love this chili.
You’ll need lentils, olive oil, onion, red pepper, garlic, chili powder, oregano, cumin, cayenne pepper, salt, diced fire-roasted tomatoes, black beans and cilantro.
Rinse and pick over the lentils, removing any debris. Cook the lentils in enough water to cover by several inches. Bring to a boil and reduce heat to low. Simmer for about 10 minutes.
While the lentils are cooking, combine all the spices in a small dish. Stir to combine.
Drain the lentils and set aside.
Chop red peppers. I had some orange and yellow in the crisper so I threw them in too.
Mince the garlic …
Heat a large nonstick pan over medium heat. Add olive oil.
Stir in diced vegetables and garlic. Cook until softened. About 10 minutes.
Once vegetables are cooked, add the spice mixture and stir for 1 minute.
While the vegetables are cooking, drain and rinse the black beans.
Chop the fresh cilantro, discard stems.
Add the beans and tomatoes with their juice to the pan. Stir well to combine. Cover and simmer for 10 minutes. Fold in lentils and chopped cilantro and serve!
I love that this was not overcooked and mushy. The lentils were still a little firm and the beans had not disintegrated into mush. Topped with plain Greek yogurt and garnished with cilantro, dinner is served!
If you’re familiar with the Weight Watcher’s program, this chili has a points value of 6 per 1 cup serving.
Pretty good! Guess I can have pie again this weekend 🙂
Lentil and Black Bean Chili
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Yield: 6 people
Course: Main Course
A delicious chili with plenty of flavor and heart healthy beans.
- 1 ½ cups dry lentils, picked over for debris and rinsed
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 large sweet red pepper, diced
- 2 tablespoons minced garlic
- 3 tablespoons chili powder
- 2 teaspoons dried oregano
- 1 ½ teaspoons cumin
- ½ teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 29 oz canned diced tomatoes, fire-roasted with chiles, undrained
- 31 oz canned black beans, rinsed and drained
- ½ cup fresh cilantro, chopped
- Place rinsed lentils in a large sauce pan and cover with water by several inches. Bring to a boil. Reduce heat and simmer until lentils are tender, about 10 minutes. Drain well and set aside.
- Heat olive 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 small bowl, combine chili powder, oregano, cumin, cayenne and salt. Add to skillet and stir well to combine. Cook, stirring often for 1 minutes.
- Add tomatoes and their juice, and beans to skillet. Stir well to combine. Cover skillet and simmer so flavors can blend, about 10 minutes. Fold in lentils and cilantro. Serve and enjoy!
- Adapted from a Weight Watchers recipe
Calories: 380kcal | Carbohydrates: 65g | Protein: 24g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1218mg | Potassium: 1352mg | Fiber: 29g | Sugar: 6g | Vitamin A: 2169IU | Vitamin C: 47mg | Calcium: 161mg | Iron: 9mg
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