Mexican style Lentil and Black Bean Chili

Informations supplémentaires

30 min. | 805 kcal | easy | Vegetarian, Even better the next day, Family | 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