Labadie Recipe Database

Name Lentil and Black Bean Chili Number of People 8 List of Ingredients 1 1/2 cups dry lentils, picked over for debris 1 T olive oil 1 large onion, diced 1 large sweet red pepper, diced 2 T minced garlic 3 T chili powder 2 tsp. oregano 1 1/2 tsp ground cumin 1/2 tsp. cayenne pepper 1 tsp. kosher salt 29 oz. can diced tomatoes, fire-roasted with chiles, undrained 31 oz. can black beans, rinsed and drained 1/2 cup fresh cilantro, chopped Description 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 and 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. Time 30 minutes Difficulty (1-5) 1 Notes 1 cup serving size is 6 pts.+ Image