Lentil and Black Bean Chili


  • 1½ cup(s), dry lentils, French-variety, picked over for debris
  • 1 Tbsp olive oil
  • 1 large, diced uncooked onion(s)
  • 1 large, diced sweet red pepper(s)
  • 2 Tbsp minced garlic
  • 3 Tbsp chili powder
  • 2 tsp dried oregano
  • 1½ tsp ground cumin
  • ½ tsp cayenne pepper
  • 1 tsp kosher salt
  • cannd diced tomatoes
  • 29 oz, fire-roasted with chiles, undrained
  • canned black beans
  • 31 oz, rinsed and drained
  • cilantro
  • ½ cup(s), fresh, chopped


  1. 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.
  2. 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.
  3. 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.
  4. 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. Yields about 1 cup per serving.

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