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Lentil Chili
SUBMITTED BY:
Noel Egert, Diebel
PHOTO BY:
Emily Duff
"Cumin and chili powder perk up this saucy lentil and ground turkey blend from Noel Egert Diebel of Richland, Washington."
RECIPE RATING:
Read Reviews
(24)
Review/Rate This Recipe
PREP TIME
5 Min
COOK TIME
30 Min
READY IN
35 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS
1 pound lean ground turkey
1 (49.5 fluid ounce) can reduced-sodium chicken broth
2 cups lentils, rinsed
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes, undrained
1 medium onion, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon pepper
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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.
FOOTNOTE
Nutritional Analysis: One serving (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 very lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.
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REVIEWS
Reviewed on Dec. 10, 2006 by knicolelynch
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knicolelynch
Dec. 10, 2006
I thought this was great, especially since it was sooo healthy. I sautee'd the onions first, to carmelize them a little, and since my grocery store had only canned lentils I used that (it saved time and tasted great)I also added brown rice. I served it with fat free sour cream and corn bread. It was unlike anything I've eaten- a refreshing change.
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5 users found this review helpful
I thought this was great, especially since it was sooo healthy. I sautee'd the onions first,...
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Reviewed on Mar. 31, 2008 by
Billie
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Billie
Mar. 31, 2008
This chile was just okay the night I made it. But the following day, it was perfect. The only change I made was I used 1 cup of lentils instead of 2. I suggest making this recipe a day ahead because it was really delicious the next day.
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1 user found this review helpful
This chile was just okay the night I made it. But the following day, it was perfect. The only...
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Reviewed on Jan. 23, 2008 by stewrug
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stewrug
Jan. 23, 2008
I used ground turkey breast which I liked because it's much healthier for you than the standard beef chili, but I was expecting to be blown away after reading the reviews. Maybe scaling back on the lentils would allow the chili flavor to come through more. It made a big pot and I froze some for a cold day. I don't think I will be craving this anytime soon.
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1 user found this review helpful
I used ground turkey breast which I liked because it's much healthier for you than the...
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Reviewed on Nov. 20, 2007 by
cook in CALIF
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cook in CALIF
Nov. 20, 2007
This is really delicious!!! It gets better the next day. By accident I put 2 tablespoons of chili powder...and I also put a heaping Tablespoon of cumin. I also added some smoky Spanish paprika which really tasted yummy and I threw in a cube of Knorrs Chicken with Tomato bullion. I used three small cans of chicken broth and a whole bag of dried lentils. This is so good. I serve it over brown rice.
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1 user found this review helpful
This is really delicious!!! It gets better the next day. By accident I put 2 tablespoons of...
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Reviewed on Nov. 9, 2007 by KB
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KB
Nov. 9, 2007
This is a great recipe. I used French lentils, which give it a smokier taste. I also used fire roasted tomatoes, for additional flavor, added garlic powder, and sauteed the onion first. My husband ate it for both lunch and breakfast the next day, he loved it so much!
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1 user found this review helpful
This is a great recipe. I used French lentils, which give it a smokier taste. I also used fire...
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Reviewed on Sep. 19, 2007 by Amy
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Amy
Sep. 19, 2007
We liked this tasty variation on traditional chili. Super healthy, too! I sauteed the onions in a little olive oil before adding them to the chili and also substituted chicken boullion cubes and appropriate amounts of water since I was out of broth.
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1 user found this review helpful
We liked this tasty variation on traditional chili. Super healthy, too! I sauteed the onions...
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Reviewed on Sep. 6, 2007 by
OISELLE2000
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OISELLE2000
Sep. 6, 2007
This was really good & super easy to make. I like my chili a little bit spicier, and I had to add a little salt (to taste) at the end. I served this with shredded cheddar cheese & sour cream. I will definitely make this again!
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1 user found this review helpful
This was really good & super easy to make. I like my chili a little bit spicier, and I had to...
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Reviewed on Jul. 16, 2007 by
Trophywifewendy
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Trophywifewendy
Jul. 16, 2007
This recipe is a keeper. I was so thrilled to actually have all of the ingredients for this recipe in my kitchen! The only thing I didn't have was the can of chickn broth, which I supstituted for 6 cups of water and 2 vegetable boullion cubes. It turned out great!
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1 user found this review helpful
This recipe is a keeper. I was so thrilled to actually have all of the ingredients for this...
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Reviewed on Jul. 11, 2007 by
CHG5678
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CHG5678
Jul. 11, 2007
I was looking for a way to incorporate more lentils into my diet and found this recipe. It is so good. I froze the rest, and it reheated very well.
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1 user found this review helpful
I was looking for a way to incorporate more lentils into my diet and found this recipe. It is...
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Reviewed on Jun. 7, 2007 by suz
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suz
Jun. 7, 2007
This is incredibly easy and very tasty. I didn't have a Dutch oven, so just cooked the chili a bit longer in a conventional stock pot with lid. I also sauteed the onions as another reviewer did. Instead of 6 cups chicken bouillon, I added 2 of chicken and 4 of beef. I think it's about 1 cup too much liquid, though. I like my chili a bit thicker...so I simmered it without the lid for a while to evaporate some of the excess. I also added red pepper flakes and more powdered beef bouillon to tast. Yum!
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1 user found this review helpful
This is incredibly easy and very tasty. I didn't have a Dutch oven, so just cooked the chili...
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