Black Lentil Chili

Similar to my regular chili, but without the meat!

Yield: 4 servings
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  • 2 cup(s) black lentils measured dry
  • 1 can(s) red beans 29oz
  • 1 can(s) fire roasted tomatoes
  • 1 can(s) tomato sauce 14 - 15 oz
  • 2 tablespoon(s) olive oil
  • 1 small or medium white onion chopped
  • 2 jalapeno peppers finely chopped
  • 1/2 cup(s) green bell pepper chopped
  • 2 teaspoon(s) cumin
  • 2 teaspoon(s) chopped garlic or more
  • 2 tablespoon(s) chili powder
  • salt and pepper
  • 1 pinch(s) oregano


  1. Bring lentils to a boil in about 4 cups of water, simmer for about 18 minutes. Drain and set aside.
  2. In heavy large saucepot, saute onions and peppers in oil for about 5 minutes. Add cumin and garlic and cook for another minute. Add the rest of the ingredients to the pan. Simmer for 45 minutes on low, covered.

  3. Serve with mexican cheese and crispy tortilla chips.
January 2012

This recipe is a personal recipe added by Heather71 and has not been tested or endorsed by MyRecipes.

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