Lentil-Chili with pineapple

Name: Lentil-Chili with pineapple
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Chicken filets (approx. 300 g); 1 TABLESPOON Oil; 7-10 Tbsp salt, pepper, possibly chilli powder; 1 Vegetable Onion; 2 TABLESPOONS Tomato paste; 1 1/2 TABLESPOONS Chicken broth 250 g dried. Plate lentils (instant); 1 Bay leaf; 1 small red chili pepper; 1 red and green; 7-10 Tbsp Sweet pepper; 1 can(s) (236 ml) Pineapple; 1 TABLESPOON Red wine vinegar; 7-10 Tbsp Sour cream and; 7-10 Tbsp Taco-Chips

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Chicken filets (approx. 300 g)
1 TABLESPOON Oil
7-10 Tbsp salt, pepper, possibly chilli powder
1 Vegetable Onion
2 TABLESPOONS Tomato paste
1 1/2 TABLESPOONS Chicken broth 250 g dried. Plate lentils (instant)
1 Bay leaf
1 small red chili pepper
1 red and green
7-10 Tbsp Sweet pepper
1 can(s) (236 ml) Pineapple
1 TABLESPOON Red wine vinegar
7-10 Tbsp Sour cream and
7-10 Tbsp Taco-Chips

Directions

1
Wash the meat, pat dry and cut into thin slices. Fry in hot oil in a pot. Season with salt and pepper, remove
2
Peel and chop the onion. Sauté in hot frying fat. Stir in tomato paste, sweat it. Pour on 1 l water. Bring to the boil and stir in stock. Rinse the lentils and put them in the pot with the bay leaf. Bring to the boil and simmer covered for 35-40 minutes
3
Clean, wash, core and finely chop the chilli. Clean, wash and chop the peppers. Add both after approx. 20 minutes and cook with them
4
Drain the pineapple and cut into pieces. Add the pineapple and meat approx. 5 minutes before the end of the cooking time and cook together. Season the lentil chili with salt, pepper, possibly chili powder and vinegar. If necessary, arrange with a dash of sour cream and chips