Lentil Bean Chili ~ Weight Watchers

1 T canola oil
1 large onion chopped
28 oz. can crushed tomatoes
1 c. vegetable broth
1 1/2 c. dried lentils, picked over, rinsed and drained
1 c. fresh or frozen corn kernels
1 red bell pepper diced
1 green bell pepper diced
2 tsp. chili powder
2 tsp. ground cumin
salt and pepper to taste
15 oz. can black beans, rinsed and drained

Saute onion in oil over medium heat until soft (I added chopped garlic, too). Add tomatoes, broth and lentils; bring to a boil. Reduce heat and simmer, covered, about 20 min.

Add the rest of the ingredients, return to boil, reduce heat and simmer, covered, until lentils are tender, about 15 minutes.

Serve with shredded cheddar cheese and sour cream.

YIELD: 6 servings; 1 serving (1 1/4 c.) = 7 WW PP (without cheese or sour cream)


I like it soupier than this, and next time will add more broth or maybe tomato juice. It was very filling. I think it would be great served over brown rice, too.  I think pepper jack cheese would be a good topping, also.