Lentil Corn and Sweet Pepper Chilli Ww 5 Points
Savor the comforting warmth of Lentil Corn and Sweet Pepper Chili, a hearty and flavorful dish that's perfect for healthy weeknight dinners and clocks in at only 5 WW points. This recipe blends protein-packed red lentils, vibrant red and yellow bell peppers, and sweet corn kernels in a rich, spiced tomato base, creating a satisfying chili that’s both nutritious and delicious. Infused with smoky paprika, cumin, and chili powder, every spoonful delivers wholesome, earthy flavors with a hint of sweetness. Ready in just 50 minutes, this one-pot wonder is an excellent choice for busy nights, meal prep, or even vegetarian-friendly gatherings. Serve it hot with a sprinkle of fresh cilantro for a pop of color and freshness. Perfect for weight watchers, this wholesome chili is sure to become a cozy favorite!
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Recipe Information
Ingredients
- 1 cup Dry red lentils
- 4 cups Vegetable broth
- 1 tablespoon Olive oil
- 1 Onion, diced
- 3 Garlic cloves, minced
- 1 Red bell pepper, diced
- 1 Yellow bell pepper, diced
- 1 cup Sweet corn kernels
- 1 15-ounce can Canned diced tomatoes (with juices)
- 2 tablespoons Tomato paste
- 2 teaspoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground coriander
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped (optional, for garnish)
Instructions
Rinse the red lentils under cold water until the water runs clear, then set them aside.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and cook for 2-3 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the red and yellow bell peppers to the pot and sauté for 3-4 minutes until slightly softened.
Stir in the chili powder, cumin, smoked paprika, ground coriander, salt, and black pepper, and cook for 1 minute to toast the spices.
Add the vegetable broth, rinsed lentils, diced tomatoes (with their juices), and tomato paste to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20-25 minutes, stirring occasionally, until the lentils are tender and the chili has thickened.
Add the sweet corn kernels and cook for an additional 5 minutes, ensuring they are heated through.
Taste and adjust seasoning, if needed.
Serve the chili hot, garnished with fresh chopped cilantro if desired.
Nutrition Facts
Calories |
270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.6 g | 6% | |
| Saturated Fat | 0.7 g | 4% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 852 mg | 37% | |
| Total Carbohydrate | 46.2 g | 17% | |
| Dietary Fiber | 9.1 g | 33% | |
| Total Sugars | 9.8 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1004 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
