turkey & lentil-eggplant chili

with Chipotle Curry Sauce

turkey & lentil-eggplant chili
with chipotle curry sauce
Ingredients:
1/2 med. Onion chopped
1 small eggplant, diced
1 jalapeno, deseeded and diced
1 small carrot, peeled and diced
2 cloves of garlic, peeled and minced
1/2 can 14 oz. tomatoes, diced
Pinch of red pepper flakes
1 T chili powder
2 T extra virgin olive oil
1/2 lb. lentils
1/2 lb ground turkey, lean
1 T chipotle, deseeded and minced
1 tsp. curry
Salt & Pepper to taste
1 quart Chicken stock

Method:
Sautee all ingredients except eggplant in a medium-sized pot 5-7 minutes until
soft. Add lentils and chicken stock and bring to a boil; then reduce heat, and
simmer 30—40 minutes until lentils are soft but not mushy. Sautee eggplant
separately in extra virgin olive oil in a medium-sized pan until browned and set
aside.

Fold in eggplant to the rest of the ingredients and simmer five more minutes.