Looking for a chili recipe that doesn’t call for tomatoes? Then you’re gonna love this homemade ground chicken chili recipe. The green chile enchilada sauce it contains gives it so much flavor, and the red lentils help thicken it up nicely. Add in a few herbs and spices, and this is one tasty tomato-free chili recipe.
Chili without tomatoes? It’s totally a thing. And for me, it’s a really freaking good thing. My finicky tummy doesn’t always love tomatoes so much. That, and the weird searing pain I get above my right hip when I eat too many of them, pretty much prevents me from totally going to town on them like I’d like to. What can I say? I have issues.
So, instead of walking around holding my right side and muttering, “Ouchie, ouchie, ouchie,” under my breath, I decided it was finally time to come up with a tomato-free chili recipe. And since this one turned out so well, I think I’ll keep experimenting with other versions in the future. Sorry tomatoes, when it comes to homemade chili, you’re so out.
Ingredients:
- 2 Teaspoons Dried Oregano
- 2 Teaspoons Chili Powder
- 2 Teaspoons Ground Cumin
- 1 1/2 Teaspoons Onion Powder
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Paprika
- 2 Tablespoons Extra-Virgin Olive Oil
- 1 Pound Ground Chicken
- 1 (32-oz.) Box Chicken Stock
- 1 (10-oz.) Can Green Chile Enchilada Sauce
- 2 Cups Cold Water
- 1/4 Cup Heavy Whipping Cream
- 3/4 Cup Red Lentils, Rinsed & Drained
- Finely Chopped Scallions, Sour Cream, & Chili Powder (Optional)
Directions:
- In a small bowl, stir together the oregano, chili powder, cumin, onion powder, garlic powder, and paprika until well combined.
- Heat the olive oil over high heat in a Dutch oven.
- When the oil is heated, add the ground chicken and cook until no longer pink, stirring often.
- Sprinkle the small bowl of seasoning over the cooked chicken and then cook for 1 minute, stirring constantly.
- Add the chicken stock, enchilada sauce, cold water, and cream.
- Bring to a rolling boil, add the lentils, and reduce the heat to medium-low.
- Cook for 20 minutes, stirring often, or until the lentils begin to dissolve slightly and thicken the chili.
- If desired, garnish with finely chopped scallions, sour cream, and a sprinkle of chili powder.
Suggestions:
- This chili is smoky, however, it is not spicy. If you would like to make it spicy, add ground cayenne. Start with 1/4 teaspoon and add more until the desired spiciness is achieved.
- There is no salt in this recipe because there is already salt in the chicken stock and enchilada sauce. If you feel like more salt is needed, you can always add it when serving.
- Make sure to rinse and drain the red lentils before use.
Improvements:
- Add a few finely chopped carrots, a finely chopped onion, or minced garlic cloves to the chili.
- Serve topped with diced avocado and shredded cheese.
- Replace the ground chicken with ground pork, beef, or buffalo if you desire.
- CLICK HERE to see all of our other amazing past soup, chili, stew, and chowder recipes.
Ingredients:
- 2 Teaspoons Dried Oregano
- 2 Teaspoons Chili Powder
- 2 Teaspoons Ground Cumin
- 1 1/2 Teaspoons Onion Powder
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Paprika
- 2 Tablespoons Extra-Virgin Olive Oil
- 1 Pound Ground Chicken
- 1 (32-oz.) Box Chicken Stock
- 1 (10-oz.) Can Green Chile Enchilada Sauce
- 2 Cups Cold Water
- 1/4 Cup Heavy Whipping Cream
- 3/4 Cup Red Lentils, Rinsed & Drained
- Finely Chopped Scallions, Sour Cream, & Chili Powder (Optional)
Directions:
- In a small bowl, stir together the oregano, chili powder, cumin, onion powder, garlic powder, and paprika until well combined.
- Heat the olive oil over high heat in a Dutch oven.
- When the oil is heated, add the ground chicken and cook until no longer pink, stirring often.
- Sprinkle the small bowl of seasoning over the cooked chicken and then cook for 1 minute, stirring constantly.
- Add the chicken stock, enchilada sauce, cold water, and cream.
- Bring to a rolling boil, add the lentils, and reduce the heat to medium-low.
- Cook for 20 minutes, stirring often, or until the lentils begin to dissolve slightly and thicken the chili.
- If desired, garnish with finely chopped scallions, sour cream, and a sprinkle of chili powder.
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Chili is a hearty, comforting, and delicious meal that can easily be adapted to suit any taste. From classic homemade chili to chili seasoned with canned pumpkin or fresh pineapple, here are “10 Must-Make Unique & Delicious Chili Recipes” to enjoy all year long. No matter which chili recipe you choose, you can serve it as is, topped with your favorite chili toppings, spooned over rice or pasta, scooped up with tortilla or corn chips, or even alongside a perfectly melty grilled cheese sandwich for a delicious and comforting meal. CLICK HERE for the recipes.
Soup Saturday Swappers is a group of friends who get together on the third Saturday of each month to share their favorite soup and stew recipes based on a theme chosen by one of the members. Visit our Pinterest board to find more great soup and stew recipes. This month’s “Chili Cook-Off Time” themed Soup Saturday Swappers is being hosted by Karen’s Kitchen Stories.
- Chimichurri Pork Chili from Culinary Adventures with Camilla
- Slow Cooker Black Bean Chili from Karen’s Kitchen Stories
- Summer Veggie Chili from A Day in the Life on the Farm
- Tomato-Free Ground Chicken & Red Lentil Chili from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Vegetable Chilli Garlic Soup from Sneha’s Recipe
