Ground Chicken and Lentil Chili
Warm up with a hearty bowl of Ground Chicken and Lentil Chili, a protein-packed, flavor-loaded twist on the classic chili. This comforting recipe combines lean ground chicken, nutrient-rich lentils, black beans, and sweet corn in a smoky, spiced tomato base, creating a meal that's as wholesome as it is satisfying. Bursting with bold flavors from chili powder, cumin, smoked paprika, and a hint of cayenne, this chili strikes the perfect balance of savory and spicy. Finished with a splash of vibrant lime juice and optional fresh cilantro for garnish, it’s ideal for cozy family dinners or meal prep. Plus, it's easy to make in under an hour and naturally gluten-free! Serve with crusty bread or tortilla chips for a complete, crowd-pleasing dish.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 pound ground chicken
- 1 cup dried green or brown lentils, rinsed
- 28 ounces crushed tomatoes
- 4 cups chicken broth
- 1 medium red bell pepper, diced
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.25 teaspoons cayenne pepper (optional)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 15 ounces black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 whole lime, juiced
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the ground chicken to the pot, breaking it into small pieces. Cook until fully browned, about 5-7 minutes.
Stir in the cumin, chili powder, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper. Cook for 1-2 minutes to toast the spices.
Add the lentils, crushed tomatoes, chicken broth, and diced red bell pepper. Stir everything together, bringing the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and let the chili simmer for 25-30 minutes, stirring occasionally, until the lentils are tender.
Stir in the black beans and corn, and let the chili cook for an additional 5-7 minutes to heat through.
Taste and adjust the seasonings as needed.
Stir in the juice of one lime and remove the pot from heat.
Ladle the chili into bowls, garnish with chopped cilantro if desired, and serve warm.
Nutrition Facts
Calories |
344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.8 g | 15% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 779 mg | 34% | |
| Total Carbohydrate | 37.6 g | 14% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 10.1 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1169 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
