Turkey Lentil Chili Food

TURKEY LENTIL CHILI

Steps:

• Gather the ingredients then chop the onion, bell pepper and celery. Finely mince the jalapeno and grate the garlic then set it all aside.
• Drizzle the olive oil to a large pot over medium heat then drop in the ground turkey and season it with salt and pepper to taste, letting it sear.
• Add the onion, bell pepper, jalapeno, celery and garlic and continue cooking 3-4 minutes or until the vegetables are tender breaking up the turkey with a spoon or spatula while it cooks.
• Pour in the lentils, rinsed and drained black beans, tomato sauce, water, V-8 juice, diced tomatoes, lime juice, chili powder, cumin, 1 teaspoon of salt and 1/4 teaspoon of pepper then stir well to blend.
• Cover and cook over medium-low heat 25-30 minutes or until the lentils are tender, stirring occasionally so they don't stick to the bottom of the pot.
• Last add the chopped cilantro and (optional) corn then taste for salt and if you want it spicier, add 1/4 to 1/2 teaspoon of ground cayenne pepper and serve with your favorite toppings.

TURKEY LENTIL CHILI

Steps:

• Saute Onion and Pepper Using either Olive oil or Pan Spray; Remove from heat Brown Turkey, then add spices, onion and pepper, tomatoes, sauce and lentils.
• Simmer about 1 hour or until done.
• Add Water as needed to keep Chili from sticking to bottom of pan.

TURKEY-LENTIL CHILI

Steps:

• Bring lentils and vegetable broth to a boil in a large pot over high heat. Reduce heat to medium, and simmer for 10 minutes.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Stir in the garlic, onion, celery, and sausage; cook and stir until the sausage is crumbly and no longer pink, about 10 minutes. Stir in tomatoes, turmeric, cumin, thyme, and red pepper flakes; cook 5 minutes more.
• Stir the sausage mixture into the simmering lentils. Continue simmering until the lentils are tender, 20 to 30 minutes. Season to taste with salt. Garnish each serving with a dollop of yogurt and a sprinkle of chopped parsley to serve.

TURKEY LENTIL CHILI

Steps:

• Combine the turkey, onion and garlic in a medium bowl. Mix in the Mrs. Dash Chili Seasoning Mix. Refrigerate for 30 minutes to let the flavors meld. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the turkey mixture and cook until browned. Add the chicken stock, tomatoes and bay leaf. Bring to a boil, reduce the heat to a low simmer and cook for 1 hour. Add the kidney beans and lentils and cook for 10 minutes. Serve the chili with a dollop of sour cream, a sprinkle of cilantro and cornbread on the side.

HEALTHY LENTIL CHILI

Steps:

• Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the onion, bell pepper, garlic, 1/2 teaspoon salt and several grinds of black pepper. Cook until vegetables are just tender and browned in spots, stirring occasionally, about 6 minutes. Stir in the tomato paste, chili powder, oregano and cumin, then continue to cook until fragrant and brick-red in color, stirring frequently, about 2 minutes.
• Stir in the vegetable broth, diced tomatoes, beans (and their liquid), lentils, bay leaf, 1/2 teaspoon salt and a couple grinds of black pepper. Bring to a steady simmer, then reduce the heat to medium-low. Partially cover with a lid and gently simmer, stirring occasionally, until the lentils are tender and the chili has thickened slightly, 35 to 45 minutes.
• Remove the bay leaf and stir in the vinegar. Season with salt and black pepper. Ladle into bowls and serve with toppings as desired.

QUINOA TURKEY CHILI

Steps:

• In a large saucepan, bring quinoa and 2 cups water to a boil. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat; fluff with a fork and set aside., Meanwhile, in a large saucepan coated with cooking spray, cook the turkey, onion, red pepper and garlic over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the chili powder, cumin and cinnamon; cook 2 minutes longer. If desired, serve with optional toppings., Add the black beans, tomatoes, zucchini, chipotle pepper, adobo sauce, bay leaf, oregano, salt, pepper and remaining water. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in corn and quinoa; heat through. Discard bay leaf; stir in cilantro. Serve with optional toppings as desired.Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

LENTIL CHILI

Steps:

• 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.

LENTIL CHILI

Steps:

• 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.

SPOOKY SLOW COOKER TURKEY LENTIL CHILI

Steps:

• Cook turkey in a nonstick skillet over medium heat until browned, 5 to 8 minutes. Drain.
• Transfer turkey to a slow cooker. Add tomatoes, lentils, pumpkin puree, pinto beans, pearl onions, green chile peppers, and garlic. Stir in water, brown sugar, chili powder, pumpkin pie spice, onion powder, salt, and pepper.
• Cover and cook on Low until flavors combine, 6 to 10 hours.