It’s fall and starting to feel like winter. That means fall festivals, football, and the beginning of holiday/family gatherings. I have lived in a lot of places around the country. No matter where I go, this time of year is ALWAYS the time for chili cook-offs. I admit I’m not usually craving a big bowl of chili. I prefer chili as part of a meal – on a baked potato, on Fritos, as part of a taco salad, etc.
This chili is different though. The flavors in this are spot on, and it is quick and easy to make (especially if you have a pressure cooker). It seems a little strange to have chili with lentils instead of beans. But everyone will love it. Even my little kids ate it!
Lentil Chili (Serves 8)
1 pound 93/7 ground turkey
½ large yellow onion, chopped
1 cup chopped carrot
1 green bell pepper, chopped
2 cloves garlic, minced
2 (14.5 ounce) cans no salt added diced tomatoes
4 cups low sodium chicken broth
1 ½ cups brown lentils
1 ½ tablespoons chili powder
1 tablespoon brown sugar
1 teaspoon cumin
¼ teaspoon black pepper
2 cups shredded cheddar cheese
1. In pressure cooker, sauté the ground turkey with onions, carrots, bell pepper, and garlic until meat is brown and vegetables soft.
2. Add the tomatoes, broth, lentils, chili powder, brown sugar, cumin, and pepper. Close pressure cooker. Bring to high pressure and cook for 10 minutes. Let pressure release naturally for 10 minutes, then manually release to open. Serve with ¼ cup shredded cheese per serving.
1. In a large pot over medium-high heat, saute the ground turkey (if using) with onions, carrots, bell pepper, and garlic until meat is brown and vegetables soft.
2. Add the tomatoes, broth, lentils, chili powder, brown sugar, cumin, and pepper. Bring to a boil Reduce heat, and simmer for 30-40 minutes. Serve with ¼ cup shredded cheese per serving.
Nutritional Information (Amount per serving):
Protein: 29 gm
Fat: 16 gm
Saturated Fat: 7 gm
Cholesterol: 70 mg
Carbohydrates: 33 gm
Fiber: 6 gm
Sodium: 322 mg
Source: adapted from Mel’s Kitchen Cafe