LENTIL and TURKEY CHILI

I love winter for soups and comfort foods. This is a healthier version of a chili. Still super comforting and satisfying but lighter and quicker to come together. Serve with all your favorite chili toppings and a classic cornbread.

Makes 10- 12 servings:

2 yellow onion (diced)

4 carrots (peeled and cut into 1/4 inch rounds)

4 stalks celery (cut into 1/4 inch slices)

2 bay leaves

16 ounces dried green or French lentils

4-6 cups chicken broth

2- 28 ounce cans diced tomatoes

1- 16 ounce can tomato sauce

2 pounds ground turkey

1 tablespoon cumin

2 tablespoons chili powder (use a few different kinds here for more depth of flavor)

1/2 teaspoon cayenne (this is the spicy, so if you don’t like spicy, omit. If you like spicy add more to suit your taste)

1 tablespoon garlic powder

salt and pepper to taste

Heat large stock or soup pot over medium high heat. Add 2 tablespoons vegetable oil. Add onion, carrots and celery. Turn heat down and let cook about 10 minutes without browning the onion. Add the bay leaves. Add the lentils and broth. The broth should cover the lentils. Bring to low simmer and lower heat to cook lentils. You want them to cook over a very low boil. Let cook about 20 minutes.

While lentils are cooking. In large skillet, heat 1 tablespoon vegetable oil over medium high heat. Add turkey. Cook and stir occasionally to brown. I add seasoning to the turkey here as well. Salt and pepper and a nice heaping tablespoon of chili powder.

Once lentils are cooked through, add tomatoes, tomato sauce and seasoning. Add turkey and let simmer together 30 minutes. Taste and adjust seasoning as needed.

My favorite way to serve is topped with sour cream, green onions, cilantro and thinly sliced jalapeño. Enjoy!