Made with AI
Mediterranean Chicken Chili with Red Lentils
Ingredients
- boneless skinless chicken breast500 g
- olive oil1 tablespoon
- yellow onion, diced150 g
- carrots, diced200 g
- celery, diced150 g
- garlic cloves, minced4 cloves
- canned diced tomatoes400 g
- dry red lentils200 g
- chicken broth500 ml
- roasted red peppers, chopped200 g
- baby spinach100 g
- tomato paste32 g
- chili powder1 tablespoon
- ground cumin1 teaspoon
- dried oregano1 teaspoon
- feta cheese, crumbled60 g
Instructions
- 1
Cut the chicken breast into bite-sized pieces and rinse the red lentils under cold water until the water runs mostly clear.
- 2
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- 3
Add the chicken pieces and cook for 4–5 minutes, stirring occasionally, until lightly browned on the outside. Transfer the chicken to a plate.
- 4
Add the diced onion, carrots, and celery to the same pot. Cook for 5–7 minutes, stirring often, until the vegetables begin to soften.
- 5
Add the minced garlic, tomato paste, chili powder, ground cumin, and dried oregano. Stir well and cook for 1 minute to bloom the spices.
- 6
Add the canned diced tomatoes, rinsed red lentils, chicken broth, and chopped roasted red peppers. Stir to combine.
- 7
Return the browned chicken to the pot and bring the mixture to a gentle boil.
- 8
Reduce the heat to low, cover partially, and simmer for 20–25 minutes, stirring occasionally, until the lentils are tender and the chicken is fully cooked.
- 9
Stir in the baby spinach and cook for 2–3 minutes, until wilted.
- 10
Taste and adjust the thickness if needed by simmering uncovered for a few more minutes.
- 11
Serve hot, topped with the crumbled feta cheese.
