Eat for Eight Bucks: Chili con Frijoles

See full recipe on: Serious Eats


3 tablespoons canola or olive oil
1 medium onion, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
1/2 large green bell pepper, seeds removed and finely chopped
1/2 to 2 small, fresh hot green chiles, finely chopped, seeds removed for a milder chili (i used 2 serranos and most of their seeds)
1 1/2 teaspoons ground cumin
2 teaspoons paprika or pimenton
1/2 teaspoon dried thyme
1/2 teaspoon dried crumbled sage
1 teaspoon dried oregano
1/4 teaspoon cayenne
1 cup uncooked lentils, picked over and washed
1 cup cooked drained beans
2 to 3 canned plum tomatoes, drained and finely chopped (i used about 1/4 of a 28-ounce box of chopped tomatoes)
1/4 cup chopped fresh cilantro leaves, plus a little extra for garnish
1 teaspoon salt
1 tablespoon yellow cornmeal
To serve: millet (or rice or tortilla chips), 1/4 cup plain yogurt or sour cream (optional), 2 ounces grated cheese (such as cheddar or pepper jack, optional)

Nutrition 4 servings

Per Serving % Daily Value
Calories 565
Fat 13g 20%
Carbs 86g 28%
Protein 29g 58%
Fiber 28g 112%
Sodium 29mg 1%


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