Ground Chicken and Lentil Chili |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a variation of a ground lamb chili that appeared in The Chili Cookbook by Norman Kolpas. 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 |
Directions:
1. In a medium pot heat oil over medium heat. Add garlic and onions and saute until onions are translucent, 2 to 3 minutes.
2. Add chili powder, paprika, pepper flakes, cayenne, cumin and coriander. Saute, stirring constantly, for 2 additional minutes.
3. Add chicken, stir and mash with wooden spoon to break into fine pieces. cook until evenly browned, 5 to 7 minutes.
4. 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.
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