It’s almost fall. I keep telling myself that anyways. Every morning when I wake up for my 5 am run and it seems a little cooler, I think, it’s almost fall. One of my favorite seasons in New England. I used to like it because it was the start of football. Now I like it because it’s the start of hockey. The other thing I like about fall is the cooler weather and the leaves changing. I can’t wait to go leaf peeping.
But who are we kidding, I looked at the weather forecast and it’s supposed to be in the 90’s next week. Not exactly fall weather just yet. But since it’s coming up on September, I suppose Mother Nature gets a pass. Anyways, I made a chili with lentils instead of beans. Added a splash of balsamic vinegar to enhance the flavor and it was delicious. The lentils were different. I’ve never been big into lentils, but after the chili, maybe it’s going to be a regular thing.
Start by soaking your lentils in water. This should be done the night before. But if you don’t remember to do that, just put them in a pot, cover them with water, and bring them to a boil for 2 minutes and then drain.
Then in a large pot, saute onions, bell pepper, jalapeno, carrots and garlic in olive oil.
Add turkey sausage and brown.
Add chili powder, paprika, and cumin and mix to combine.
Add chicken stock.
Add lentils. Cover and cook for about 45 minutes.
Add a splash of balsamic vinegar.
Serve and enjoy!
1 medium onion, chopped
2 cloves garlic, chopped
1 bell pepper (any color), chopped
1 jalapeno, chopped
2 Tablespoons olive oil
1 lb turkey sausage
16 oz red lentils
2 Tablespoons chili powder
1 teaspoon smoked paprika
2 teaspoons cumin
2 cups chicken stock
2 cans diced tomatoes
2 Tablespoons balsamic vinegar
In a bowl, soak lentils overnight. If you didn’t do this the night before, place them in a pot, cover with water and bring to a boil for 2 minutes. Remove from heat and drain. Meanwhile, in a large pot, saute the onions, garlic, bell pepper, jalapeno, and carrots in olive oil. Add turkey sausage and brown. To that, add chili powder, paprika, and cumin and mix to combine. Add tomatoes, chicken stock and lentils and stir. Cover and cook for about 45 minutes (or at least until lentils are tender/cooked to your liking). Add balsamic vinegar.