Nutrition Facts for Lentil corn and sweet pepper chilli ww 5 points

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!

Nutriscore Rating: 83/100
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Image of Lentil Corn and Sweet Pepper Chilli Ww 5 Points
Prep Time:15 mins
Cook Time:35 mins
Total Time:50 mins
Servings: 6

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)

Directions

Step 1

Rinse the red lentils under cold water until the water runs clear, then set them aside.

Step 2

In a large pot or Dutch oven, heat the olive oil over medium heat.

Step 3

Add the diced onion and cook for 2-3 minutes until softened.

Step 4

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 5

Add the red and yellow bell peppers to the pot and sauté for 3-4 minutes until slightly softened.

Step 6

Stir in the chili powder, cumin, smoked paprika, ground coriander, salt, and black pepper, and cook for 1 minute to toast the spices.

Step 7

Add the vegetable broth, rinsed lentils, diced tomatoes (with their juices), and tomato paste to the pot. Stir to combine.

Step 8

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.

Step 9

Add the sweet corn kernels and cook for an additional 5 minutes, ensuring they are heated through.

Step 10

Taste and adjust seasoning, if needed.

Step 11

Serve the chili hot, garnished with fresh chopped cilantro if desired.

Nutrition Facts

Serving size (2220.1g)
Amount per serving % Daily Value*
Calories 1661.6
Total Fat 30.1g 0%
Saturated Fat 4.8g 0%
Polyunsaturated Fat 4.2g
Cholesterol 0mg 0%
Sodium 5502.9mg 0%
Total Carbohydrate 284.9g 0%
Dietary Fiber 56.0g 0%
Total Sugars 62.7g
Protein 85.9g 0%
Vitamin D 0IU 0%
Calcium 462.1mg 0%
Iron 29.6mg 0%
Potassium 6188.6mg 0%
*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.

Source of Calories

Fat: 15.4%
Protein: 19.6%
Carbs: 65.0%