Turkeylentilchili Recipes

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TURKEY LENTIL CHILI



Turkey Lentil Chili image

Make and share this Turkey Lentil Chili recipe from Food.com.

Provided by kwlabear

Categories     Lentil

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb ground turkey
1 cup lentils
1 green pepper, chopped
1 onion, chopped
1 can chopped tomato
1 (6 ounce) can tomato sauce
2 tablespoons chili powder
1 tablespoon ground cumin
1 cup water

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.

LENTIL CHILI



Lentil Chili image

Cumin and chili powder perk up this saucy lentil and ground turkey blend from Noel Egert Diebel of Richland, Washington.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 9

1 pound lean ground turkey
1 can (49 ounces) reduced-sodium chicken broth
2 cups lentils, rinsed
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium onion, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 278 calories, Fat 5g fat (1g saturated fat), Cholesterol 45mg cholesterol, Sodium 918mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 12g fiber), Protein 25g protein. Diabetic Exchanges

TURKEY LENTIL CHILI



Turkey Lentil Chili image

[DRAFT]

Provided by Food Network

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients 13

1 pound ground turkey
1 medium onion, chopped
2 cloves garlic, minced
1 package Mrs. Dash ® Chili Seasoning Mix (1.25 ounces)
2 tablespoons olive oil
1 cup chicken stock
One 28-ounce can crushed tomatoes
1 bay leaf
2 cups canned kidney beans
2 cups canned lentils
Sour cream, for serving
2 tablespoons chopped fresh cilantro
Warm cornbread, for serving

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



Healthy Lentil Chili image

This hearty vegetarian chili is both nutritious and satisfying, thanks to the protein-packed navy beans and brown lentils. We added a generous dose of dried spices and other pantry staples to boost the flavor and make this dish accessible for any night of the week.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 16

1 tablespoon olive oil
1 large onion, diced
1 red, orange or yellow bell pepper, diced
4 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
2 tablespoons chili powder
1 1/2 teaspoons dried oregano
1/2 teaspoon ground cumin
4 cups low-sodium vegetable broth
Two 14.5-ounce cans fire-roasted diced tomatoes
One 15-ounce can navy beans or another small white bean (do not drain)
1 cup dried brown lentils
1 dried bay leaf
1 tablespoon red wine vinegar
Shredded reduced-fat Cheddar, plain yogurt, pickled jalapenos and crushed tortilla chips, for serving (all are optional)

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.

TURKEY-LENTIL CHILI



Turkey-Lentil Chili image

This is such a great and filling recipe, you hardly notice it's good for you!

Provided by GG

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Turkey Chili Recipes

Time 1h10m

Yield 12

Number Of Ingredients 15

2 cups dry lentils
2 quarts vegetable broth
2 tablespoons extra-virgin olive oil
4 cloves garlic, minced
1 large onion, chopped
2 stalks celery, chopped
1 pound turkey sausage
2 tomatoes, peeled, seeded, and chopped
1 teaspoon ground turmeric
1 teaspoon ground cumin
½ teaspoon dried thyme leaves
1 pinch crushed red pepper flakes
sea salt to taste
1 (8 ounce) container plain lowfat yogurt
¼ cup chopped fresh parsley for garnish

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.

Nutrition Facts : Calories 240.3 calories, Carbohydrate 26.8 g, Cholesterol 29.7 mg, Fat 7.2 g, Fiber 11.1 g, Protein 17.5 g, SaturatedFat 1.7 g, Sodium 669.9 mg, Sugar 5.2 g

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