Chicken and Lentil Chili Recipe

Chicken and Lentil Chili Recipe

I like to make a simple, hearty slow-cooked recipe at least once a week. You can mix this up the night before and throw it into the crock on your way out the door. Use hotter tomatoes and chilies or salsa if you like more zing.

Ingredients :
2 boneless skinless chicken breast halves (6 ounces each)
1 large onion, chopped
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (10 ounces) diced tomatoes and green chiles
1 can (8 ounces) tomato sauce
1 cup (about 5 ounces) frozen corn
1 cup mild salsa
1 can (4 to 4-1/2 ounces) chopped green chilies
2/3 cup dried lentils, rinsed
3 garlic cloves, minced
1 teaspoon ground cumin
1/8 teaspoon celery salt
1/8 teaspoon cayenne pepper
Tortilla chips, shredded Mexican cheese and sliced olives, optional

How To Make Chicken and Lentil Chili :
In a 5- or 6-qt. slow cooker, combine the first 16 ingredients. Cook, covered, on low until chicken and lentils are tender, 5-6 hours. Remove chicken; cool slightly and chop. Return chicken to slow cooker; heat through. Serve over tortilla chips and top with cheese and olives, if desired.
Freeze option: Freeze cooled soup mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; if necessary, add a little water.

Test Kitchen tips :
Use rotisserie chicken in place of fresh when you are short on time.
For more heat, hot salsa and tomatoes can be used.
Lentils are a cheap way to stretch a dish. Look for them near the dried beans in the grocery store.

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