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LENTIL & BEAN CHILI

Course Main Course, Side Dish
Keyword Vegan
Servings 0

Ingredients

  • 1 1/2 cups dry lentils, cooked in water to cover, best if still sightly firm
  • 1 Tbsp olive oil, or spray pan with olive oil or avocado oil
  • 1 large uncooked onion, diced
  • 1 large sweet red pepper, seeded & diced
  • 1 poblano pepper, seeded & diced optional but gives a great flavor
  • 2 Tbsp minced garlic
  • 3 Tbsp chili powder I like Pensey's Chili con Carne - mild; add your own heat to taste
  • 2 tsp dried oregano
  • 1 1/2 tsp cumin seeds
  • 1/2 tsp chipotle or cayenne pepper to taste
  • 1 tsp kosher salt
  • 29 oz canned diced tomatoes, with juice or 2 lbs tomatoes, peeled & diced
  • 31 oz canned black beans, rinsed and drained or 3 cups cooked beans made from dried
  • 1/2 cup cilantro, fresh, chopped

Instructions

  • 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.

Notes

The first time I made this, I threw all the ingredients into my slow cooker (dried lentils with 2 cups water, I think) and turned it on low because I was gone for the day. It worked out great!