Thursday, February 16, 2012

Chicken Lentil Chili

From Kristi's Kitchen


1 lb. dried lentils
6 c. organic seasoned chicken stock (I make my own and season to taste with garlic powder and sea salt)
1 1/2 tsp. cumin
3 small tomatoes, diced
16 oz. salsa verde (I used World Trade Brand Roasted Salsa Verde)
1/2 tsp. sea salt (this amount will depend on the your chicken stock -taste at this point -start with 1/4 tsp and work up)
1/16 tsp. cayenne
2 c. shredded cooked organic chicken


-Combine all ingredients -except chicken and salt- in stock pot
-Bring to a boil -reduce heat to MED-LO and simmer until lentils are tender (about 20 minutes)
-Taste, stir in chicken and salt and simmer for 5-10 more minutes

Serve with "Southern Style Cornbread" and "Fusion Slaw"...for a fabulous vegetarian chili just leave out the chicken and use seasoned organic vegetable stock in place of chicken stock

Makes 6 bowls

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