Chicken and Red Lentil Chili
Print

Chicken and Red Lentil Chili

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4
Author Tempie Hughes

Ingredients

  • 1 tbsp . ghee , coconut oil or olive oil
  • 1 lb . ground chicken
  • 1 medium white onion , diced
  • 3 garlic cloves , minced
  • 1 tbsp chili powder
  • 1 tbsp ground cumin
  • 2 tsp smoked paprika
  • 1/2 oregano
  • 1/8 tsp ground cayenne
  • 1 tsp fine sea salt or salt to taste
  • 1-1/2 cups red lentils , rinsed
  • 1 cup strained tomatoes (or puree)
  • 4 cups water
  • 1 tbsp fresh lime juice
  • Garnishes:
  • sour cream
  • green onions
  • tortilla strips or chips

Instructions

  • In a soup pot, heat the oil over medium-high heat. Add the ground chicken and cook, breaking it up as it browns. Add the onions and let cook until translucent, about 5-6 minutes. Stir in the garlic and spices and let cook for about another minute.
  • Stir in the lentils, tomatoes and water, bring to a boil, reduce heat, cover and simmer, stirring occasionally, until lentils are tender and the chili has thickened, about 30 minutes. Stir in the fresh lime juice, then serve topped with your preferred garnishes.

Notes

This chili can thicken up overnight, so you may need to add a little liquid when re-heating.