Publisher Photo
Publisher Photo
Cumin and chili powder perk up this saucy lentil and ground turkey blend from Noel Egert Diebel of Richland, Washington.
MAKES:
8 servings
TOTAL TIME:
Prep:5 min. Cook: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep:5 min. Cook: 30 min.

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

Directions

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 cup: 278 calories, 5g fat (1g saturated fat), 45mg cholesterol, 918mg sodium, 35g carbohydrate (0 sugars, 12g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.

  • 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
  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

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mrsyarnlady User ID: 4509676 53173
Reviewed Jan. 19, 2012

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

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