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
1-1/2
teaspoons chili powder
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.