Lentil Chili

Adapted from Whole Foods.  This was originally a vegan, dairy free, fat free, and gluten free recipe.  I changed most of that.
My reasons for omitting things:  the red pepper sounded strange, and I tend to leave out fresh garnish (like cilantro) when I’m making a big batch of something, as I’m not going to bother garnishing it all the time.
  • 8 cups low-sodium vegetable broth, divided
  • 1 medium yellow onion, chopped
  • 1 large red bell pepper, chopped – optional.  I left this out.
  • 5 cloves garlic, finely chopped
  • 2 tablespoons salt-free chili powder
  • 1 tablespoon chipotle (or Ancho, if you like less spice)
  • 1 (16 ounces) package brown lentils (about 2 1/4 cups lentils)
  • 1 pound ground turkey
  • 2 (15 ounces) cans no-salt-added diced tomatoes
  • 1/4 cup chopped cilantro, for garnish – I also left this out.
  • shredded cheese
  • sour cream or greek yogurt
Saute onion in some olive oil until soft, add garlic and meat and cook until the meat is browned.  Stir in chili powder and cook 1 minute, stirring constantly.  At this point, you could add a little tomato paste, as a thickener.  Add lentils, tomatoes and broth.  Bring to a boil, reduce heat to medium-low and simmer, partially covered, 30-60 minutes or until lentils are almost tender. Uncover and cook 10 minutes longer. Stir in cilantro and serve.
Nutritional Info (without meat and dairy):
Per Serving:120 calories (5 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 180mg sodium, 21g carbohydrate (7g dietary fiber, 6g sugar), 6g protein

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