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Lentil and Black Bean Chili

A delicious chili with plenty of flavor and heart healthy beans.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Keyword: soup
Servings: 6 people
Calories: 380kcal
Author: Tricia

Ingredients

  • 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

Instructions

  • 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!

Notes

  • Adapted from a Weight Watchers recipe
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

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