2 cans beans, drained (I used pinto and cannellini)
1 cup dry lentils
24 ounces tomato sauce
3 cups chicken broth
Optional: 2 cups chopped kale or spinach
Optional: 1 jalapeno, deseeded and minced
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon salt
1/4 teaspoon cayenne pepper
Topping ideas
Tortilla chips
Light sour cream
Shredded cheese
Crumbled bacon
Chopped jalapeno
Green onions
Cilantro
Lime wedges
Instructions
In dutch oven or large pot, saute the veggies (carrot, celery, bell pepper, onion, garlic) over medium high heat for about 10 minutes, or until they begin to brown. Remove to a bowl.
In the same pot, brown the turkey over medium heat with a little olive oil. Drain any excess grease.
Add veggies and everything else to the pot. Stir well.
Bring to a boil, then turn down heat. Simmer for 1 hour.
Serve with your choice of toppings and, for extra credit, fresh cornbread.