So here’s how this recipe came about…

Me: I found this great recipe on Pinterest for a lentil chili.  What do you think??

My husband: Sounds good.

Me: It’s vegetarian though, no meat.

My husband: Ooooh, that’s not going to work…

I should have known before I even asked.  I was still intrigued about lentils in chili instead of beans, though.  So, I changed it up a bit, adding ground turkey and a few other things.  And, I have to say, it was delicious!  I could eat this chili everyday!

This recipe did take a little time to get going, mainly because I cooked the turkey and veggies first on the stove.  It was worth the extra time and effort though for sure!

Start with the veggies…

• Finely chop 2 carrots, 2 onions, 1 stalk of celery, 1 jalapeno, and 8 cloves of garlic.

• Heat a large skillet of medium-high heat.
• Add 1 tablespoon EVOO.

• Once the oil is hot, add all of the veggies.

• Saute until softened, about 5 minutes.

• Push the veggies to one side of the pan and add the ground turkey.

• Break the turkey up with a wooden spoon.

• Cook until browned.

• Stir to combine the meat and the veggies.

• Add 2 tablespoons of chili powder.

• Sprinkle in 2 teaspoons cumin.

• Add 1 teaspoon dried oregano.

• Finally, add 1 teaspoon ground coriander seed.

• Mix well to incorporate everything.

• Add 1 large can of crushed tomatoes.

• Stir well.

• Season with salt.
• Add the turkey mixture to your slow cooker.

• Rinse about 12 ounces of lentils.

• Add them to the slow cooker.

• Pour in 4 cups of chicken stock.

• Stir to combine.

• Cover and cook on low for 2 hours, then increase the heat to high and cook for 3 more hours (5 hours total).

Stir before serving.

Top with some shredded cheddar.  Enjoy!