CHICKEN AND LENTIL CHILI

Chicken and Lentil Chili image

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 chilies or salsa if you like more zing. -Laurie Stout-Letz, Bountiful, Utah

Provided by Taste of Home

Categories Lunch

Time 5h20m

Yield 8 servings (2-1/2 quarts)

Number Of Ingredients 17

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

Steps:

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.Freeze option: 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.

Nutrition Facts : Calories 249 calories, Fat 2g fat (0 saturated fat), Cholesterol 23mg cholesterol, Sodium 844mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 9g fiber), Protein 21g protein.