• Gather the ingredients then chop the onion, bell pepper and celery. Finely mince the jalapeno and garlic then set it 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 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. 
• 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 combine.
• 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 then taste for salt and if you want it spicier, add 1/4 to 1/2 teaspoon of ground cayenne pepper. Serve with your favorite toppings.

Topping Ideas:

• Cheddar cheese, plain Greek yogurt, sour cream, onions, pickled jalapenos, lime wedges, avocado, guacamole, cornbread, oyster crackers, Fritos, extra cilantro

Slow Cooker Option:

• Add olive oil to a large skillet over medium to medium high heat. Crumble in turkey. Season with salt and pepper and sear to a light golden brown.
• Add diced, bell pepper, jalapeno, celery and garlic. Cook 1 minute then transfer to the slow cooker.

  Pour in 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. Stir well to combine.
• Cook on high 2-3 hours or low 4-6 hours or until lentils are tender. Add chopped cilantro then taste for salt then serve with your favorite toppings.