Labadie Recipe Database

Labadie Recipe Database

id	804
Name	Lentil and Black Bean Chili
Main Dish Category	Soup, Stew and Chili
Secondary Dish Category	Meatless Main Dish,
Main Ingredient	Lentils
Other Ingredient	Black Beans
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
Cooking Type	StoveTop
Difficulty (1-5)	1
Notes	1 cup serving size is 6 pts.+
Origin	weightwatchers.com
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