Friday recipe: lentil and black bean chili

February 22, 2013 —

Cold weather makes me crave comfort food but, reluctant cook that I am, it does not make me want to slave over a hot stove. This Weight Watchers recipe, shared with my by DMU Wellness Director Joy Schiller, M.S., CHES, fits the bill – it’s delicious, filling, nutritious and easy.

Lentil and black bean chiliChili

  • 1 1/2 cups dry lentils, French variety, picked over for debris
  • 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 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 29-ounce can diced tomatoes, fire-roasted with chiles, undrained
  • 31-ounce can black beans, rinsed and drained
  • 1/2 cup cilantro, fresh, chopped

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, about 1 minute.

Add tomatoes, 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 and 6 Weight Watchers Points+ per serving.


Endlessly curious and easily entertained, Barb Dietrich Boose loves being a member of the friendly, fascinating DMU community and its creative communications team. The University's publications director and DMU Magazine editor, Barb is always on the hunt for story ideas, good books and new recipes to try out on her family, such as her surprisingly tasty pork-and-bean bars.