Gather the ingredients then chop the onion, bell pepper and celery. Finely mince the jalapeno and grate the garlic then set it all aside.
Drizzle the olive oil to a large pot over medium heat then drop in the ground turkey and season it with salt and pepper to taste, letting it sear.
Add the onion, bell pepper, jalapeno, celery and garlic and continue cooking 3-4 minutes or until the vegetables are tender breaking up the turkey with a spoon or spatula while it cooks.
Pour in the lentils, rinsed and drained black beans, tomato sauce, water, V-8 juice, diced tomatoes, lime juice, chili powder, cumin, 1 teaspoon of salt and 1/4 teaspoon of pepper then stir well to blend.
Cover and cook over medium-low heat 25-30 minutes or until the lentils are tender, stirring occasionally so they don’t stick to the bottom of the pot.
Last add the chopped cilantro and (optional) corn then taste for salt and if you want it spicier, add 1/4 to 1/2 teaspoon of ground cayenne pepper and serve with your favorite toppings.