Pineapple – Lentils – Chili

Ingredients for 4 servings:

• 500 g chicken fillet(s), cut into strips
• 1 tbsp oil
• 1 onion(s) (vegetable onion), diced
• 2 tbsp tomato paste
• 1 liter vegetable broth
• 250 g Lentils (Lentils), brown
• 1 red chili pepper(s)
• 1 bay leaf
• 150 g pineapple
• 1 tbsp vinegar (red wine vinegar)
• 2 tbsp sour cream
• salt and pepper
• chili powder
• 1 red bell pepper(s), cut into pieces
• 1 green bell pepper(s), cut into pieces

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Brown the chicken strips in batches in the hot oil, season with salt and pepper, remove, and set aside. Sauté the diced onions in the hot drippings until translucent, add the tomato paste, and sauté briefly. Deglaze with the broth. Add the lentils, chili pepper, and bay leaf, and simmer covered for about 45 minutes. Add the bell peppers to the lentils after 30 minutes. Cut the pineapple into chunks and add them with the meat about 5 minutes before the end of the cooking time, and heat through. Season to taste with salt, pepper, chili powder, and vinegar. Serve with a dollop of sour cream. Serve with taco chips.