Prep 20 mins
Cook 1 hr
This is a variation of a ground lamb chili that appeared in "The Chili Cookbook" by Norman Kolpas.
- 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
- 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.
This was fantastic. I used tomato puree instead of what was called for and I used chicken broth made with chicken broth granules. It came out great. It wasn't too spicy. I made a double recipe and it makes A LOT. Best use for ground chicken I've found so far! Thank you for sharing.