Weight Watchers Lentil and Black Bean Chili 6 Points
Warm up any day with this hearty and flavorful Weight Watchers Lentil and Black Bean Chili, a satisfying meal that’s big on taste but light on calories—clocking in at just 6 points per serving! Bursting with plant-based protein from tender lentils and black beans, this chili is perfectly balanced with wholesome veggies like diced carrots, bell peppers, and sweet corn. A smoky blend of chili powder, cumin, and smoked paprika creates an irresistible depth of flavor, while a squeeze of fresh lime juice adds a zesty finish. Ready in under an hour, this low-sodium, veggie-packed chili is perfect for meal prep or a quick weeknight dinner. Garnish with a sprinkle of cilantro for a fresh pop of color and serve it piping hot for a comforting, guilt-free bowl of goodness.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 1 medium carrot, diced
- 3 cloves garlic, minced
- 1.5 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 14 ounces canned diced tomatoes (low sodium)
- 15 ounces canned black beans, rinsed and drained
- 0.5 cups dry brown lentils
- 3 cups vegetable broth (low sodium)
- 1 cup frozen corn
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon lime juice (freshly squeezed)
- 2 tablespoons fresh cilantro, chopped (optional garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, green bell pepper, and carrot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften.
Stir in the minced garlic, ground cumin, chili powder, and smoked paprika. Cook for 1 minute, stirring constantly, until fragrant.
Add the canned diced tomatoes (with juice), black beans, and lentils to the pot. Stir to combine.
Pour in the vegetable broth and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover, and simmer for 25-30 minutes, stirring occasionally, until the lentils are tender.
Stir in the frozen corn, salt, and black pepper. Simmer for an additional 5 minutes.
Remove the pot from the heat and stir in the lime juice.
Ladle the chili into bowls and garnish with fresh cilantro if desired. Serve hot.
Nutrition Facts
Calories |
1003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.2 g | 26% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2591 mg | 113% | |
| Total Carbohydrate | 170.3 g | 62% | |
| Dietary Fiber | 50.2 g | 179% | |
| Total Sugars | 32.8 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 378 mg | 29% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 3154 mg | 67% | |
*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.
