Recipe: Lentil and Bean Chili
Is there a better comfort food than chili? As an added bonus, this vegetarian chili recipe is as nutritious as it is hearty on a chilly night.
Legumes are low in fat yet loaded with nutrients, such as iron and magnesium. They’re also high in fiber and protein, keeping you full and satisfied. This recipe uses only black beans, but go ahead and add your personal favorite.
1/2 cup lentils
1 can black beans
1 can sweet corn
1 can diced tomatoes
1/2 cup diced red pepper
2 tbs spicy or whole-grain mustard
1 tsp oregano
1 tsp cumin
1/2 tsp chili powder
1 tsp garlic powder
Red wine (optional)
Avocado, cheese, or Greek yogurt for serving
Boil 1 1/2 cups of water in a medium saucepan. Once the water boils, add the lentils and reduce to a simmer. Let the lentils cook for about 10 minutes, or until most of the water has been absorbed, but there is still a small amount remaining. Strain and rinse the cans of black beans and corn and add them to the pot, along with the diced tomatoes and chopped peppers.
Mix in the mustard, oregano, cumin, chili powder, and garlic powder and give it a stir. If using the red wine, add a small splash for extra flavor. To allow the flavors to blend, let the chili simmer on low heat for about eight minutes. Serve hot with fresh avocado, a sprinkle of low-fat cheese, or a dollop of Greek yogurt.