Weight Watchers Lentil And Black Bean Chili (6 Points) - cooking recipe

Ingredients

1 1/2 cups lentils
1 tablespoon olive oil
1 large onion, diced
1 large red pepper, diced
2 tablespoons garlic, minced
3 tablespoons chili powder
2 teaspoons oregano
1 1/2 teaspoons cumin seeds
1/2 teaspoon cayenne pepper
1 1/2 teaspoons kosher salt
28 ounces diced tomatoes, undrained
31 ounces black beans, rinsed and drained
1/2 cup cilantro, chopped

Preparation

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.
Heat oil in a large stock pot over medium heat. Cook onion, pepper and garlic, stirring often, until vegetables are softened, about 10 minutes.
Combine chili powder, oregano, cumin, cayenne and salt; add to pot and stir well to combine. Cook, stirring often, about 1 minutes.
Add tomatoes and their juice, and beans to pot; stir well to combine. Cover pot and simmer so flavors can blend, about 5 - 10 minutes, Fold in lentils and cilantro; serve.
Yeilds about 1 cup per serving.