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Ingredients
| lentils: 1 1/2 cups |
| olive oil: 1 Tbl |
| onions: 1 (diced) |
| red bell pepper: 1 pepper (diced) |
| garlic (minced): 2 Tbl (minced) |
| chili powder: 3 Tbl |
| fresh oregano (leaves): 2 tsp |
| cumin seed (whole): 1 1/2 tsp |
| cayenne pepper: 1/2 tsp |
| Kosher salt: 1 1/2 tsp |
| red tomatoes: 28 oz (diced) |
| black beans: 31 oz (rinsed and drained) |
| fresh cilantro (coriander): 1/2 cup (chopped) |
Weight Watchers Lentil and Black Bean Chili (6 Points)
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
7 serving(s)
Tags
- 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.
- Heat oil in a large stock pot over medium heat. Cook onion, pepper and garlic, stirring often, until vegetables are softened, about 10 minutes.
- Combine chili powder, oregano, cumin, cayenne and salt; add to pot and stir well to combine. Cook, stirring often, about 1 minutes.
- Add tomatoes and their juice, and beans to pot; stir well to combine. Cover pot and simmer so flavors can blend, about 5 - 10 minutes, Fold in lentils and cilantro; serve.
- Yeilds about 1 cup per serving.