Recipe: Lentil Chicken Chili

Chilies and stews are a great way to use up the miscellaneous things you have in your pantry. When I made this chili, I literally just dumped a bunch of stuff in a pot that I thought would work together. The nice thing about lentils is that because they're small, they cook quickly. You don't need to have a pot of chili simmering all day. If you're in a hurry, you can still have a hot and hearty meal in about 30 minutes.

½ onion
1 - 14.5 oz. can diced tomatoes
1 - 10 oz. can diced tomatoes with jalapeƱos and cilantro, or something similar like
      tomatoes and chilies
1 - 4 oz. can diced green chilies
2 c. broth
1 c. green lentils
1 ½ c. chicken, cooked and shredded
½ tsp. salt
½ tsp. dried basil
¼ tsp. garlic
¾ c. gruyere, or similar good melting cheese (optional)

Dice the onion, and put it in a pot with some fat. Let it sweat out over medium heat.

Throw in the 2 cans of tomatoes, green chilies, and broth. At this point, I gave the mixture a few quick pulses with an immersion blender to break up any big chunks, but that's up to you. Bring it to a boil.

Add the lentils. Lentils should cook at a boil in 10 to 20 minutes; check the package you're using and take note of any changes.

Once the lentils are cooked, add the cooked chicken and spices. Let it simmer for about 5 minutes until it's heated. Throw in the cheese at the last minute, if desired.

Serve hot! This recipe serves 4.

This chili freezes well, so you could also make a double batch and freeze and defrost for an even quicker meal another night.

Printable: Lentil Chicken Chili

1 comment:

  1. Yummi. This looks really good. I pinned it and will try it soon :-)


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