Busters Recipes

Lentil Chili

If you would like to make this chili ahead and freeze it, look for the
directions at the end of the recipe.
1/2 pound ground turkey sausage
1-1/2 pounds beef stew meat, cut into 1/2-inch pieces
2 large onions, chopped
2 large green sweet peppers, chopped
3 tablespoons chili powder
1 tablespoon instant beef bouillon granules
1 teaspoon ground cumin
1 teaspoon dried oregano, crushed
2 28-ounce cans tomatoes, cut up
6 cups water
1 cup dry lentils
Shredded reduced-fat cheese (optional)

In 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. Stir in sausage, chili powder, bouillon granules,
cumin, and oregano. Cook and stir 1 minute. Stir in undrained tomatoes and
water. Bring to boiling; reduce heat. Cover and simmer 1 hour.
Rinse lentils. Stir lentils 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 reduced-fat cheese.
Makes 12 servings.
Make-Ahead Tip: Pour chili into 1-, 2-, or 4-serving-size freezer
containers. Cover and label containers; freeze for up to 6 months. To reheat
on range top, transfer mixture to a saucepan. Cook over medium-low heat till
heated through, stirring occasionally. Allow 10 to 15 minutes for one or two
servings and 30 to 35 minutes for four servings.

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