by Kelly J. Larson

This chili is packed with carrots, onions, tomatoes, lentils and ground turkey with a balanced taste of chili, cumin and fresh garlic. I love it. Top it with some sour cream, cilantro and tortilla chips and it’s a victory every time.

The bright and fabulous serving tray is my favorite souvenir from an anniversary trip to Belgium that my husband and I took two years ago to celebrate. It’s from Pylones — either the shop in Brugges or in Brussel (I went to both), where I got lost and had so much fun picking out treasures from their whimsical, adorable collections. It’s a good thing the nearest Pylones location to me is in New York.

Turkey Lentil Chili

• 2 teaspoons olive oil
• 1 pound ground turkey
• 3 cloves garlic, minced
• 2 cups carrots, chopped
• 1 onion, diced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 15 ounces canned petite diced tomatoes
• 8 ounces tomato sauce
• 15 ounce can cooked black beans, drained
• 36 ounces chicken broth
• 1 cup dried red lentils, rinsed
• 3 cups water
• 3 tablespoons chili powder
• 1-1/2 tablespoons cumin
• sour cream (optional topping)
• cilantro (optional topping)
• corn tortilla strips (optional topping)

In a large pan, heat oil on high briefly, then add turkey. Cook until browned. Add garlic and cook until fragrant, 1 to 2 minutes. Chop carrots and  onions in food processor or manually, then add to pan. Add salt and pepper. Cook until vegetables are tender, then add tomatoes, tomato sauce, beans, broth, water, chili powder and cumin. Bring to a boil on high, the lower heat to medium low. Simmer for 20 minutes, then serve with toppings.

Makes about 14 small-bowl servings.