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Chicken Lentil Chili

Ingredients
  Broiler fryer chicken 6 , skinned, boned and cut in 1/2 inch cubes
  Lentils 3⁄4 Cup (12 tbs), washed
  Canned low sodium chicken broth 14 1⁄2 Ounce (1 Can)
  Water 1 Cup (16 tbs)
  Salt 3⁄4 Teaspoon
  Cooking oil 2 Tablespoon
  Chili powder 3⁄4 Tablespoon
  Cumin 1⁄2 Teaspoon
  Garlic powder 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Onion 1⁄2 Cup (8 tbs), finely chopped
  Green pepper 1⁄2 Cup (8 tbs), chopped
  Sweet red pepper 1⁄2 Cup (8 tbs), chopped
  Canned green chilies 4 Ounce, diced (1 Can)
  Canned tomatoes 20 Ounce (1 Can Of 1 Pound And 12 Ounce)
  Green pepper rings 5
  Cheddar cheese 2 Tablespoon, grated
Directions

MAKING
1. In Dutch oven, bring together lentils, chicken broth, water and salt to a boil over high heat.
2. Reducing heat to medium low, simmer with cover for 30 minutes.
3. In large frying pan, heat oil heat to medium temperature and cook the chicken stirring for about 4 minutes such that chicken loses pink color.
4. To the lentils, add chicken, chili powder, cumin, garlic powder, pepper, onion, green pepper, red pepper, green chilies and tomatoes and bring to a boil over high heat.
5. Then reduce heat to medium low and simmer with cover for 30 minutes such that lentils are tender.

SERVING
6. Pour into tureen, garnish with green pepper rings and grated Cheddar cheese and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Simmering
Interest: 
Holiday
Ingredient: 
Chicken
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
6

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