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Mexican style Lentil and Black Bean Chili

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Mexican style Lentil and Black Bean Chili

with cilantro, cheddar and sour cream

Informations supplémentaires
30 min. | 805 kcal | easy | Family, Vegetarian, Even better the next day | Printable version
1. Setup Chop the onion and cilantro. Cut the pepper and tomatoes into small cubes. Cut the lime into quarters. Drain and rinse the black beans.
2. Start the chili Heat a drizzle of oil in a big pot on medium high. Set aside 1-2 tsp. of onion as a topping for the last step if desired. Cook the onion, pepper and tomatoes 4-5 minutes. Season with a pinch of sugar, salt and pepper. Add the spices and cook 1 minute.
3. Add the lentils Add the lentils, broth cube and 2 2P | 3 3P cups of water. Bring to a boil then reduce heat to medium low. Let simmer 12-14 minutes until the lentils are tender.
4. Add the black beans Add the black beans and cook 2-3 minutes.
5. Plate your dish Serve and garnish the chili with the sour cream, cheddar, cilantro and onion. Add lime juice to taste. Bon appétit!
2unitSour Cream
1unitPepper(s)
120gRed Lentils
270mlBlack Beans
0.5unitRed Onion(s)
2unitTomato(es)
1unitLime
1unitCilantro
60gMild Cheddar
1unitVegetable Broth Cube(s)
10gSpice Mix (smoked paprika,chili powder,cumin powder)
What you need Pot, strainer
805 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 100g
33%
fat 27g
42%
cholesterol 45mg
15%
fiber 25g
100%
protein 45g
saturated 11g
55%
sodium 867mg
36%
sugar 12g
trans 0g