Reviewed: Mar. 15, 2008

There is nothing horrible about this. It is just slightly bland and not as good as I expected based on its high rating and rave reviews.

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em2781

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Charleston, South Carolina, USA

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Reviewed: Feb. 13, 2008

I've never cooked anything with lentils before. So I was pleasantly suprised how delicious this turned out. Very low fat (5pts per serving) and freezes great! Will make again and again. The only alteration I made was using "italian style" ground turkey.

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Amanda W.

Cooking Level: Intermediate

Home Town: Croghan, New York, USA

Living In: Saco, Maine, USA

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Reviewed: 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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stewrug

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Reviewed: Jan. 18, 2008

This recipe was very tasty. I made it like the directions said although did not have quite enough chicken broth so added what I had. It was probably thicker than it should have been but very hearty and tasty. My husband loved it too. Will definitly make again.

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Joan F

Cooking Level: Intermediate

Living In: Wichita, Kansas, USA

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Reviewed: Dec. 20, 2007

This is a great base recipe. I made a few alterations for my family...and it came out delicious. I added twice the meat...1/2 the lentils...i can of corn.. 1tbls each, chives, celery seed, and oregano. I also added three shots of hot sauce. Even though I made a few changes, this recipe is a great guideline.

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teampat

Cooking Level: Expert

Home Town: Milton, Vermont, USA

Living In: Brossard, Quebec, Canada

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Reviewed: 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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cook in CALIF

Cooking Level: Expert

Living In: San Francisco, California, USA

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Reviewed: Nov. 10, 2007

I have never cooked with lentils before, we had a lot of turkey and needed to us it up. We used chunks of turkey meat instead of ground. This tasted very similiar to your standard chili even though there were no beans and no beef. It was good. Very middle of the road as far as chili goes, though. Use the turkey and lentils, but spice up as you would real chili.

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mLm

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Reviewed: 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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KB

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Reviewed: Oct. 23, 2007

Was a bit unsure how this would all go together. It was fantastic. As other reviewers suggested, I cooked onion first with a bit of garlic. Addes a tab bit more chili powder. Will be a staple from now on!

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mfecht

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Reviewed: Oct. 17, 2007

Really good! Wasn't sure what it would taste like, but even my husband liked it, and he doesn't like any of the ingredients. I cooked the onions with the turkey, next time I may add some garlic and maybe more pepper, needed just a little more spice.

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Amber B

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

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Reviewed: 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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Amy

Cooking Level: Intermediate

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Reviewed: 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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OISELLE2000

Cooking Level: Intermediate

Home Town: Kent, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: 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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Surpriseitswendy

Cooking Level: Expert

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Reviewed: 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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CHG5678

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: 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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suz

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Reviewed: Jun. 5, 2007

Ichanged this by using4 cans beef or 4 cans vegi broth broth and home made sauce and omitted chili powder it was great!!!my family &freinds want im makeing it again

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patti cake

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Spring Hill, Florida, USA

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Reviewed: May 4, 2007

Fabulous! Delicious, healthy, quick, and easy. I like to make a big pot and have it for lunch during the week.

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Dana L

Cooking Level: Intermediate

Living In: Walnut Creek, California, USA

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Reviewed: Mar. 14, 2007

So yummy! So healthy! Can you believe how much protein and fiber is in and folic acid. My kids loved it. I will make this again. I added diced green pepers.

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TARIYORK

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Reviewed: Jan. 7, 2007

Easy to prepare and tasty, too! I like it even better with a tsp of dried red chili flake.

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Emily Duff

Cooking Level: Intermediate

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Reviewed: 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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knicolelynch

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