Southwestern Lentil Chili

I think every foodie has a penchant for something naughty- some low-rent processed salt or sugar bomb that in a weak moment you might put in your grocery cart and then squirrel away under under a big head of romaine lettuce. For me, this guilty pleasure is Hormel Chili.

Oh gelatinous canned meat ambrosia! When I was a kid I’d have Hormel Chili slathered over Japanese white rice with onions, cheddar cheese, and saltine crackers crunched on top.

Stop judging me. It’s heaven, you don’t even know.

Then, in 1994 Hormel chili and I were separated by good sense when the Nutrition Labeling and Education Act went into effect and my mom, aghast, went through our canned goods. There were many casualties in my childhood staples that fateful day (I miss you, too, Sapporo Ichiban!), but none stung my parents and I more than Hormel Chili. We switched to Hormel’s 97% Fat Free Turkey Chili. My father and I whined about it for five years.

Nowadays I scratch my chili itch by making Southwestern Lentil Chili (I know. More lentils. It’s like I want you to have gas). This stew is so darn packed with veggies and protein, and so darn filling! And it’s thick- you can stick a spoon straight up in it. This makes a big pot and then I portion it out and freeze it when I need a quick lunch or dinner. I used turkey sausage, but you could use any kind of seasoned ground meat.

Makes 10 Huge Hearty Servings- Serving Size: 2 Cup!

  • 1 Large Onion
  • 4 Medium Carrots- Diced
  • 2 Stalks Celery, Diced
  • 1 Large Red Bell Pepper, Diced
  • 2 Russet Potatoes, Peeled and Diced
  • 4 Cloves Garlic, minced
  • 3 Pasilla Chiles, Roasted, skinned, and diced or a 12 Oz Can of Ortega Chiles
  • 1 Lb Lentils, picked-over and rinsed
  • 1 TBsp Olive Oil
  • 60 Oz. Chicken or Vegetable Broth
  • 1 Lb Hot Turkey Sausage, cooked through
  • 15 Oz. Tomato Sauce
  • 6 oz Tomato Paste
  • 3 tsp Chili Powder
  • 1 tsp Cumin
  • Bay leaf
  • 1 tsp Pepper
  • 2 tsp Kosher Salt
  • Cayenne Pepper (optional)
  • Hot Sauce (optional)
  • Cilantro for garnish.

1.) Heat the olive oil over medium heat and add the onion. Saute until translucent, about 5 minutes, then add celery and carrots. Saute for another 2-5 minutes longer.

2.) Add the potatoes, red bell pepper, garlic, lentils, chicken or vegetable broth, tomato sauce, and tomato paste. Stir to combine.

3.) Add the seasoning: Chili Powder, Cumin, Bay leaf, salt, and pepper and let simmer gently uncovered until lentils are cooked through- about 45 minutes to an hour. Keep stirring occasionally to keep lentils from burning on the bottom.

4.) Add the cooked turkey sausage (or any cooked meat) to the cooked chili, stir to incorpoate. Now’s the time to turn up the heat if you want to. Add cayenne pepper a little at a time until you have the kick you want, or just garnish with your hot sauce and some cilantro. Done!

For a big serving of 2 Cups:

Calories: 275  – Fat : 3 grams –  Carbs: 48 grams – Fiber:19 grams – Protein: 30 grams

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