Turkey Lentil Chili…. heart healthy and delicious

It may seem weird, but I don’t usually feed my family cupcakes for dinner. I try to make a healthy meal for my family, and since I’m all about stretching meals into more than one, this recipe is a “keeper.”

Turkey Lentil Chili. You may be a little intimidated, like I was when I first thought of this recipe, but as you begin to put this recipe together, your fears wil be washed away. I made in in the afternoon (it assembles in under 30 minutes), and kept it heated on low until dinnertime… the I whipped up some cornbread and dinner was ready before I knew it! (I’m positive this would be a great slow cooker recipe too.)

Turkey Lentil Chili

2 lbs. lean ground turkey (Jenni-O is my pick)
1 tablespoon olive oil
1 medium yellow onion, diced
2 cloves garlic (optional)
1 tablespoon dried basil
1 package chili seasoning
1/2 cup red wine vinegar
1/4 cup brown sugar
2 cups sliced mushrooms
1 cup frozen corn
1 cup lentils, rinsed and picked through
1 can kidney beans, rinsed and drained
1 can northern beans (or white beans), rinsed and drained
4-6 cups water or chicken broth
2 cans diced tomatoes with juice
1 small can tomato sauce

Saute turkey meat in olive oil. When almost cooked, add onion and garlic (optional). Saute until onion becomes opague and garlic is fragrant. Add basil and chili seasoning. Stir to coat the meat. Add red wine vinegar, sugar, mushrooms, corn, lentils, beans, water or broth, tomatoes and tomato sauce. Simmer at least 30 minutes, or unti lentils are tenter. Freezes well.