Ingredients
Scale
- 1 lb chicken fillet, diced
- 1 cup lentils, rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can diced tomatoes (14.5 oz)
- 2 cups chicken broth
- 2 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until soft.
- Add diced chicken, cook until no longer pink.
- Stir in bell pepper, cook for 2 minutes.
- Add lentils, tomatoes, chicken broth, chili powder, and cumin.
- Bring to a boil, then reduce heat and simmer for 30-40 minutes.
- Add salt and pepper to taste before serving.
Notes
- Serve with bread or rice for a complete meal.
- Store leftovers in the fridge for up to 3 days.
- Can be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 28g
- Cholesterol: 70mg
Keywords: Chicken and Lentil Chili