Post
 Posted By: Mama Mangia 
Jan 5  # 1 of 1
LENTIL CHILI

8 oz. ground turkey sausage

1-1/2 lb. beef stew meat, cut into 1/2-inch pieces

2 large onions, chopped

2 large green peppers, chopped

2 to 3 Tbsp. chili powder

1 Tbsp. instant beef bouillon granules

1 tsp. ground cumin

1 tsp. dried oregano, crushed

2 28-oz. cans tomatoes, cut up

6 cups water

1 cup dry lentils

Shredded reduced-fat cheese (optional)

In a 6-quart Dutch oven or kettle, cook sausage till no longer pink. Remove sausage; drain fat. Add beef, onion, and green pepper to Dutch oven; cook till onion is tender but not brown. Stir in sausage, chili powder, bouillon granules, cumin, and oregano. Cook and stir 1 minutes. Stir in undrained tomatoes and water. Bring to boiling; reduce heat. Cover and simmer 1 hour. Rinse lentils. Stir into meat mixture. Bring to boiling; reduce heat. Cover and simmer about 30 minutes more or till lentils are tender. Ladle into bowls. If desired, garnish with shredded reduce-fat cheese. Makes 12 servings.

Make-ahead directions: Pour chili into 1-, 2-, or 4-serving-size freezer containers. Cover, label, and freeze up to 6 months. To reheat on range top, transfer to a saucepan. Cook over medium-low heat till heated through, stirring occasionally. Allow 10 to 15 minutes for one or two servings, 30 to 35 minutes for four servings. To reheat in microwave oven, transfer to a microwave-safe container. Cover and microwave on 100% power (high) until heated through, stirring twice. Allow 8 to 10 minutes for each serving.