A huge hit with vegetarians and meat lovers alike, this chili pulls together in a snap with pantry staples. It’s great on it’s own, with traditional chili toppings (cheese, light sour cream), or to use in burritos or nachos.
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 8 Servings
- 1 1/2 cups lentils
- 1 TB olive oil
- 1 large diced onion (approximately 2 cups)
- 1 large diced red pepper (approximately 1 ½ cups)
- 2 TB chopped garlic
- 2 14.5 oz can fire roasted diced tomatoes with chilis (such as Muir Glen)
- 2 15.5 oz cans black beans, drained and rinsed
- ½ cup chopped cilantro
Chili Spice Blend
- 3 TB chili powder
- 2 tsp dried oregano
- 1 ½ tsp cumin
- ½ tsp cayenne pepper
- 1 tsp kosher salt
Place lentils in a large sauce pan. Cover with cold, salted water by several inches. Bring to a boil and lower to a simmer. Continue simmering for approximately 10-15 minutes (until lentils are tender but retain a little bite). Drain well and reserve.
Place olive oil in a large non-stick skillet. Sauté onion, pepper, and garlic on med heat for approximately 10 minutes or until onions are softened. Stir often. Add chili spice blend, stir well to combine, and sauté for 1 minute. Add tomatoes (juices included) and black beans to pan. Stir well to combine. Cover and simmer 5-10 minutes so flavors can meld. Fold in lentils and cilantro, and serve.