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TEST KITCHEN APPROVED

Chicken and Lentil Chili

Name: Chicken and Lentil Chili
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Yield: 8 servings (2-1/2 quarts)
Cuisine: North America, Mexican
Ingredients: 2 boneless skinless chicken breast halves (6 ounces each); 1 large onion, chopped; 1 can (16 ounces) kidney beans, rinsed and drained; 1 can (15 ounces) black beans, rinsed and drained; 1 can (14-1/2 ounces) reduced-sodium chicken broth; 1 can (10 ounces) diced tomatoes and green chiles; 1 can (8 ounces) tomato sauce; 1 cup (about 5 ounces) frozen corn; 1 cup mild salsa; 1 can (4 to 4-1/2 ounces) chopped green chiles; 2/3 cup dried lentils, rinsed; 3 garlic cloves, minced; 1-1/2 teaspoons chili powder; 1 teaspoon ground cumin; 1/8 teaspoon celery salt; 1/8 teaspoon cayenne pepper; Tortilla chips, shredded Mexican cheese and sliced olives, optional

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 20 min. Cook: 5 hours

By Taste Of Home Editorial Team

Recipe by Laurie Stout-Letz

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Feb. 17, 2023

I like to make a simple, hearty slow-cooked recipe at least once a week. You can mix this up the night before and throw it into the crock on your way out the door. Use hotter tomatoes and chiles or salsa if you like more zing. —Laurie Stout-Letz, Bountiful, Utah

Can you freeze Chicken and Lentil Chili?

Freeze cooled soup mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; if necessary, add a little water.

Test Kitchen tips

Use rotisserie chicken in place of fresh when you are short on time.

For more heat, hot salsa and tomatoes can be used.

Lentils are a cheap way to stretch a dish. Look for them near the dried beans in the grocery store.

TEST KITCHEN APPROVED

Chicken and Lentil Chili

1 Reviews Add your review

Yield:8 servings (2-1/2 quarts)

Prep:20 min

Cook:5 hours

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Ingredients

2 boneless skinless chicken breast halves (6 ounces each)
1 large onion, chopped
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (10 ounces) diced tomatoes and green chiles
1 can (8 ounces) tomato sauce
1 cup (about 5 ounces) frozen corn
1 cup mild salsa
1 can (4 to 4-1/2 ounces) chopped green chiles
2/3 cup dried lentils, rinsed
3 garlic cloves, minced
1-1/2 teaspoons chili powder
1 teaspoon ground cumin
1/8 teaspoon celery salt
1/8 teaspoon cayenne pepper
Tortilla chips, shredded Mexican cheese and sliced olives, optional

Text Ingredients

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Directions

1
In a 5- or 6-qt. slow cooker, combine the first 16 ingredients. Cook, covered, on low until chicken and lentils are tender, 5-6 hours. Remove chicken; cool slightly and chop. Return chicken to slow cooker; heat through. Serve over tortilla chips and top with cheese and olives, if desired.