January 2017 Recipie

Slow Cooker Chicken and Lentil Chili

1 medium (110 grams) onion, chopped
2 cups (255 grams) chopped carrots
3 cloves garlic, minced
1 pound (455 grams) boneless, skinless chicken breasts, cut into bite-size pieces
1 cup (190 grams) dried brown lentils, rinsed
1 cup (150 grams) dried black beans, rinsed
4 cups (495 grams) no-salt-added, fat-free chicken broth (certified gluten-free if necessary)
1 (8-ounce or 245 grams) can no-salt-added tomato sauce
3 tablespoons chili powder
1 tablespoon plus 1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 cup (120 grams) reduced-fat sour cream
1/2 cup (2 ounce or 60 grams) shredded cheddar cheese
1 tablespoon fresh cilantro leaves


Coat slow cooker with cooking spray. Place onion, carrots and garlic in bottom. Top with chicken, lentils and black beans. Stir in broth, tomato sauce, chili powder, cumin and salt.

Cook on low for 8 hours. Stir before serving. Top each serving with 1 tablespoon sour cream and 1 tablespoon cheese. Garnish evenly with cilantro.
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Amber Luebke and Bree' McLain, founders of Lotus Salon in WI, have over 40 years combined experience specializing in hair color, accenting your best features and addressing your specific needs. Google+
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