Monday, October 26, 2015

Black Bean Lentil Stew

On Sunday's we crockpot.  Football, crisp autumn air, crunching in the leaves, wearing scarves, eating soups and stews out of cold weather bowls and getting that warm, fuzzy feeling.  
This meal was created by total happenstance.  I wanted a crockpot dinner but didn't have a plan so I worked with what I had.  And it worked.  My husbands words:  "Oh this is good. It's not to tomatoey. I like it."
He's weird about tomatoes.  
So it passed the test and now have another crockpot recipe to add to my collection.  This made for a yummy one dish meal and I topped mine with a dollop of low fat Greek yogurt and some diced avocado. Enjoy!  


Ingredients:
1 can low sodium black beans
1 can low sodium diced tomatoes
3-4 medium/large chicken breasts, thawed
3/4 c green lentils 
1 green pepper, diced
3/4 c chopped carrots 
1/3 c chopped yellow onion
2 cloves of garlic, minced
1/2 can green chiles 
2 tsp chili powder 
1 tsp cumin
1/2 tsp sea salt
Black pepper to taste
2 c water 
Low fat Greek yogurt
Diced avocado
Shredded cheese (optional) 

Directions:
Thaw chicken and season with spices.  Place in crockpot. Top with peppers, onion, carrots, beans, tomatoes, garlic, lentils, and chiles.  Add water and cook on high 4 hours or low 6 hours.  
Spoon into bowls.  Top with Greek yogurt, avocado, or cheese.  Enjoy!  


For 21 Day Fix:
1 green
1.5 yellow
1 red
1 blue






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