Lentil Chili

"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!"
 
Lentil Chili created by FLKeysJen
Ready In:
1hr
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@PaulaG
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  1. 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.
     
  2. FLKeysJen
    Lentil Chili Created by FLKeysJen
  3. FLKeysJen
    Lentil Chili Created by FLKeysJen
  4. broke student
    Lentil Chili Created by broke student
  5. broke student
    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.<br/><br/>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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