If you own a slow cooker, you know it’s probably the most convenient and versatile device ever created. (And it’s the perfect way to make great-tasting meals without being in the kitchen for hours!) Tonight, enjoy our slow-cooked chicken and lentil chili, a nutritious dish that’s hearty, healthy and full of budget-friendly veggies.
Slow Cooker Chicken and Lentil Chili
Ingredients
- 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
Directions
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.
Nutrition Information
Serves: 8 | Serving Size: 1 1/2 cups (13 ounces or 370 grams)
Per serving: Calories: 282; Total Fat: 6g; Saturated Fat: 3g; Monounsaturated Fat: 1g; Cholesterol: 38mg; Sodium: 448mg; Carbohydrate: 39g; Dietary Fiber: 18g; Sugar: 6g; Protein: 28g
Nutrition Bonus: Potassium: 837mg; Iron: 26%; Vitamin A: 130%; Vitamin C: 9%; Calcium: 14%
