In a large Dutch oven brown turkey in 1 tbsp. hot vegetable oil over medium-high heat. Remove; set aside. Add onions, poblano peppers, and 1/2 tsp salt. Cook and stir 3 minutes. Add turkey, chipotle pepper, chili powder, tomato sauce, tomatoes, chicken broth, and lentils. Bring to boiling; reduce heat; simmer, covered, 30 minutes or until lentils are tender, stirring occasionally. Serve with sour cream, sliced jalepeno peppers, and additional chili powder.
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|Serving Size: 1 Serving (184g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 54 (18%)|
|Amt Per Serving||% DV|
|Total Fat 6g||8 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 86.2mg||27 %|
|Sodium 89.3mg||3 %|
|Potassium 664.6mg||17 %|
|Total Carbohydrate 20.3g||6 %|
|Dietary Fiber 9.1g||36 %|
|Sugars, other 11.2g|
|Protein 40.9g||58 %|
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Calories per serving: 307
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