Best Chicken And Lentil Chili Recipes

CHICKEN AND LENTIL CHILI

Chicken and Lentil Chili image

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. -Laurie Stout-Letz, Bountiful, Utah

Provided by Taste of Home

Categories Lunch

Time 5h20m

Yield 8 servings (2-1/2 quarts)

Number Of Ingredients 17

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 chiles
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

Steps:

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.

Nutrition Facts : Calories 249 calories, Fat 2g fat (0 saturated fat), Cholesterol 23mg cholesterol, Sodium 844mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 9g fiber), Protein 21g protein.

GROUND CHICKEN AND LENTIL CHILI

Ground Chicken and Lentil Chili image

This is a variation of a ground lamb chili that appeared in "The Chili Cookbook" by Norman Kolpas.

Provided by sharonvansickle

Categories < 4 Hours

Time 1h20m

Yield 7 cups, 4-6 serving(s)

Number Of Ingredients 17

Ingredients

3 tablespoons olive oil
3 medium garlic cloves, finely chopped
2 medium onions, finely chopped
2 tablespoons chili powder
1 tablespoon mild paprika
1/2 teaspoon red pepper flakes
1/2 teaspoon red cayenne pepper
1 tablespoon ground cumin
1/2 teaspoon ground coriander
1 lb ground chicken breast (99% fat free)
1 cup dried red lentils
2 cups chicken broth (or vegetable broth)
1 (14 1/2 ounce) can crushed tomatoes
1 tablespoon dried oregano
1 teaspoon sea salt
1 teaspoon sugar (optional)
1/2 teaspoon black pepper

Steps:

In a medium pot heat oil over medium heat. Add garlic and onions and saute until onions are translucent, 2 to 3 minutes.
Add chili powder, paprika, pepper flakes, cayenne, cumin and coriander. Saute, stirring constantly, for 2 additional minutes.
Add chicken, stir and mash with wooden spoon to break into fine pieces. cook until evenly browned, 5 to 7 minutes.
Stir in lentils, broth, tomatoes, oregano, salt, sugar and pepper. Bring to boil, then reduce heat to simmer. Cover. Stir occasionally; cook until lentils are tender and chili is think, about 30 minutes. Add more broth if lentils absorb all liquid.

Nutrition Facts : Calories 482.8, Fat 14.3, SaturatedFat 2.3, Cholesterol 65.8, Sodium 1303.5, Carbohydrate 46.6, Fiber 19.5, Sugar 8, Protein 43.6

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