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Spicy Chipotle Chicken-Lentil Stew

Ingredients

• 2 cups sliced carrot
• 8 ounces skinless, boneless chicken breast halves, cut in 1-inch pieces
• 8 ounces skinless, boneless chicken thighs, cut in 1-inch pieces
• 1 cup brown lentils, rinsed
• 1 cup chopped onion
• 1 tablespoon finely chopped canned chipotle peppers in adobo sauce
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 1/2 teaspoons dried oregano, crushed
• 2 cloves garlic, minced
• 3 14.5-ounce cans reduced-sodium chicken broth
• 1 14.5-ounce can Italian-style stewed tomatoes, undrained and cut up
• 1 10-ounce can diced tomatoes and green chiles, undrained
• 1/2 cup shredded Monterey Jack cheese
• Avocado slices (optional)
• Plain fat-free yogurt (optional)

Directions

1. In a slow cooker layer carrot, chicken, lentils, onion, chipotle peppers, chili powder, cumin, oregano, and garlic.
2. Add broth, stewed tomatoes, and tomatoes and green chiles.
3. Cover and cook on low for 10 hours or on high for 5 hours.
4. Top each serving with cheese and avocado slices and yogurt.

Attribution