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    You are in: Home / Recipes / Lentil Chili Recipe
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    Lentil Chili

    Lentil Chili. Photo by FLKeysJen

    1/4 Photos of Lentil Chili

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    PaulaG's Note:

    This is a lower fat alternative to chili. It is nicely seasoned, tastes great on a cold winter day and freezes well. This makes a delicious meal served with cornbread or crusty rolls. As this makes quite a bit, I usually put it into 2-quart containers, cool and freeze. The night before I am going to serve it, I put it in the refrigerator and allow it to defrost. Then heat and enjoy!

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    Units: US | Metric


    1. 1
      In a heavy stock pot, saute the onion and garlic until onion is transparent.
    2. 2
      Crumble in the ground turkey and cook until turkey is cooked through, stirring frequently.
    3. 3
      Add from broth through epazote, stir to blend, bring to a boil; reduce heat, cover and cook on medium heat for 30 to 40 minutes or until lentils are tender.
    4. 4
      At end of the cooking time, season with salt, pepper and red pepper flakes.
    5. 5
      Garnish with sliced green onions and grated cheddar cheese.

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    Ratings & Reviews:

    • on May 11, 2011


      Will definitely be in my "Best of 2011" Cookbook! Easy to make and lots of bold flavor. The only change I made was to add in some red wine :-) The leftovers are just as good or better. I buy epazote at Penzey's and thought 2 tsp. was plenty.

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    • on December 30, 2010


      This was so good! They ment it when Paula said it makes quite a bit. I used an entire bag of lentils because I was lacking self control, and it turned out amazing! I froze half and were eating the other half for lunches and dinner.

      My only complaint on this recipe is the directions. Was I supposed to be sauteing the spices that weren't listed in the directions with the onions and garlic? Because of this I "free form jazzed" quite a bit of this recipe but it still turned out divine! Will not be making any other chili!

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    • on March 10, 2009


      This is a pretty good recipe. By the looks of the spices involved, I knew I would have to add/improvise, but thats OK, everybody's taste is different. For the chili powder, I used part regular, part chipotle powder, and an extra tsp of cayenne. I also added oregano and coriander. In addition to the can of diced tomatoes, I added a can of hot jabanero rotel, some chopped mushrooms, 2 chopped jalapenos and chopped green pepper. I skipped the epazote as I don't have any. I will look into it however, next time I go to the health food store. I used a whole bag of lentils, plus added a can of kidney beans and a can of black beans. I topped it with mexi-blend cheese, lt. sr. cream, chopped green onions and cilantro. VERY YUMMY! All this barely fit in my pot - it made a ton. Plenty left over to freeze. I'll definately make this again!

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    Read All Reviews (14)

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    Nutritional Facts for Lentil Chili

    Serving Size: 1 (303 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 198.0
    Calories from Fat 52
    Total Fat 5.7 g
    Saturated Fat 1.4 g
    Cholesterol 39.1 mg
    Sodium 872.3 mg
    Total Carbohydrate 17.7 g
    Dietary Fiber 5.8 g
    Sugars 5.5 g
    Protein 20.1 g

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