1 c Dry lentils
1/2 tb Olive oil
1 c Onion, diced or more
1 c Sweet pepper, diced
-or more
1 tb Garlic minced
3/4 tb Chili powder
1/2 ts Oregano
1/2 ts Ground cumin (maybe less)
1/8 ts Red pepper
1/4 ts Kosher salt
14 1/2 oz Can diced tomatoes,undrained
15 1/2 oz Can black beans, undrained
15 1/2 oz Can kidney beans, drained
1/2 sm Can green chilies--
ds Tabasco--
Place lentils in large saucepan 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 10-15 minutes,
Drain and set aside.
Heat oil in large nonstick pan over medium heat. Cook onion, pepper
and garlic stirring often until veggies are softened - about 10
minutes.
Combine spices - combining well add to skillet or pot . Stir often
for one minute.
Add tomatoes and their juice and beans to skillet. Stir to combine.
Cover skillet and simmer so flavors will blend about 10 minutes.
Fold in lentils and serve.
Variation of recipe from:
Weightwatchers.com 1/10/11 (called Lentil and Black Bean Chili)
Serve as lentil stew or over large salad for taco salad.
