Leftover Chili Taco Bowls
This week's lentil chili recipe makes a fantastic base for a healthy weeknight taco bowl!
When we had this soup for dinner last Sunday night, I knew that I would make it again soon. Especially since I ate the remaining two servings for lunch Monday and Tuesday.
What a perfect fall/winter recipe – and it was so easy to put together in just one pot.
Here’s what you need:
*Because of the large amount of drug, environmental and conditions issues with regular commercially-produced chicken, I strongly urge you to buy antibiotic-free, cage-free chicken, which is not that much more expensive and is available at most grocery stores.
Start by heating 2 Tbsp. or so of vegetable oil in a stock pot or Dutch oven (my favorite). While the oil heats, use kitchen shears to cut your chicken into approximately 1/2-inch cubes. Add the chicken cubes to the oil and use it to “brown” or the chicken – don’t actually cook it to the point of turning golden or brown, just cook until the outside no longer looks raw. The rest will cook later.
When the chicken gets to that point, remove it and set it aside but leave the oil and drippings. Chop the onion, carrots and celery to spoon-size pieces and add them to the oil. Cook for about five minutes until they become translucent.
Add the broth, water and noodles to the pot, and add back in the chicken cubes. Bring to a simmer and cook for about 20 minutes. Test a large cube of chicken by cutting it in half and making sure that it is fully-cooked inside. If it is, season to taste with salt and pepper, and serve. You may also like to add chili powder or paprika.