Every fourth Thursday in February is National Chili Day. Whether you’re a fan of the soup-like or the thicker version, chili makes a great food for cold weather. I decided to try a recipe that I’ve had for a while from Weight Watchers but not made. I made some adaptations to use what I had on hand and because I like the soupier version of chili.
Lentil and Bean Chili
- 1 1/2 cups dried lentils, picked over for debris
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 large sweet red pepper, diced
- 2 tablespoons minced garlic
- 3 tablespoons chili powder
- 2 teaspoons dried oregano
- 1 1/2 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1 teaspoon Kosher salt
- 2 14.5-0unce cans diced tomatoes, with onions and garlic, undrained
- 14.5 ounces of water from rinsed tomato can
- 1 14.5-ounce can black beans, rinsed and drained
- 1 14.5-ounce can cannellini beans, rinsed and drained
- 1/2 cup cilantro, fresh, chopped
- 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 al dente, 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 small bowl, 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, water and beans to the skillet; still well to combine. Cover skillet and simmer so flavors can blend, about 10 to 15 minutes. Fold in lentils and cilantro and serve.