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Lentils.org

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White Chicken & Lentil Chili

Prep Time: 15 Minutes

Total time: 40 Minutes

Servings: 10

Lentils.org

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

    2 lbs (1 kg) whole red lentils, cooked

    8 cups (2 L) low-sodium chicken stock

    2 Tbsp (30 mL) canola oil

    2 cups (500 mL) poblano peppers, seeded and medium diced

    1 cup (250 mL) yellow onion, small dice

    1 cup (250 mL) sundried tomatoes, roughly chopped

    ¼ cup (60 mL) garlic, minced

    2 Tbsp (30 mL) cumin

    1 Tbsp (15 mL) coriander, ground

    1 ½ tsp (7 mL) smoked paprika

    2 lbs (1 kg) shredded chicken

    1 ½ cups (375 mL) frozen corn kernels

    2 Tbsp (30 mL) white wine vinegar

    ½ cup (125 mL) cilantro, minced


Directions

  1. In a food processor or blender, blend 1 lb (500 g) of lentils with 4 cups (1 L) chicken stock and set aside.
  2. Heat oil in a large heavy bottom stock pot or rondeau over medium heat. Add peppers, onion, tomatoes, and garlic to the oil and sauté until aromatic and onions are translucent.
  3. Add cumin, coriander, and paprika and cook for an additional 1 minute.
  4. Add remaining 4 cups (1 L) stock, pureed lentils, and bring to a boil. Reduce to a simmer and cook uncovered for 30 minutes.
  5. Fold in chicken, remaining lentils, corn, and vinegar. Cook for an additional 5 minutes.
  6. Stir in cilantro just before service. Enjoy hot and with optional sides of sour cream, tortilla strips, sliced avocado, or lime wedges.

Nutritional Information

  • Serving Size: 2 cups (500 mL)
  • Per serving:
  • Calories 330
  • Total Fat 9 g
  • Saturated Fat 1.5 g
  • Cholesterol 55 mg
  • Carbohydrates 30 g
  • Dietary Fibre 10 g
  • Sugar 7 g
  • Protein 31 g
  • Sodium 470 mg
  • Potassium 630 mg
  • Folate 182 mcg