Recipe by PaulaG
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!
Top Review by FLKeysJen
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.
- 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
Directions See How It's Made
- 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.