Friday recipe: lentil and black bean chili

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.

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