Prep 15 mins
Cook 45 mins
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!
- 453.59 g lean ground turkey
- 1 medium onion, chopped
- 2-3 garlic cloves, minced
- 1182.95-1419.54 ml chicken broth
- 473.18 ml lentils, rinsed
- 425.24 g can tomato sauce
- 411.06 g candice cut canned tomatoes
- 14.79 ml chili powder
- 4.92 ml ground cumin
- 9.85-14.78 ml epazote
- 4.92 ml crushed red pepper flakes
- salt and pepper
- green onion, sliced
- cheddar cheese, grated
- In a heavy stock pot, saute the onion and garlic until onion is transparent.
- Crumble in the ground turkey and cook until turkey is cooked through, stirring frequently.
- 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.
- At end of the cooking time, season with salt, pepper and red pepper flakes.
- Garnish with sliced green onions and grated cheddar cheese.
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.
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!
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!