TOTAL TIME: Prep:5 min. Cook: 30 min.
MAKES: 8 servings

Ingredients

  • 1 pound lean ground turkey
  • 1 can (49 ounces) reduced-sodium chicken broth
  • 2 cups lentils, rinsed
  • 1 can (15 ounces) tomato sauce
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 medium onion, chopped
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon pepper

Nutritional Facts

1-1/2 cups equals 278 calories, 5 g fat (1 g saturated fat), 45 mg cholesterol, 918 mg sodium, 35 g carbohydrate, 12 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.

Directions

  1. In a Dutch oven, cook turkey over medium heat until no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until lentils are tender. Yield: 8 servings.
Originally published as Lentil Chili in Light & Tasty December/January 2003, p33

Nutritional Facts

1-1/2 cups equals 278 calories, 5 g fat (1 g saturated fat), 45 mg cholesterol, 918 mg sodium, 35 g carbohydrate, 12 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Lentil Chili

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   (2)
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MY REVIEW
Reviewed Jan. 19, 2012

"Easy recipe, comfort food, not too spicy."

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