Ground Chicken and Lentil Chili

Submitted by Chef #381770

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

 

• Ready In: 1hr 20mins
• Ingredients: 17
• Yields: 7 cups
• Serves: 4-6

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.

Reviews

[Funkymunky613]

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.