Lentil and black bean chili

1 Point, Weight Watchers

Prep Time: 0:14 Cook Time: 0:22 Total Time: 0:36 Difficulty: Easy Servings: 8 Source:

Ingredients

1 1/2 cups dry green lentils, French-variety, picked over for debris

1 Tbsp olive oil

1 large diced uncooked onion

1 large diced zucchini

2 Tbsp minced garlic

3 Tbsp chili powder

2 tsp dried oregano

1 1/2 tsp ground cumin

1/2 tsp cayenne pepper

1 tsp kosher salt

29 oz fire-roasted diced tomatoes with chiles, undrained

31 oz rinsed and drained canned black beans

1/2 cup chopped cilantro

Directions

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.

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. Yields about 1 cup per serving.

Nutrition

1 smart points