This turkey lentil chili features lean ground turkey, hearty lentils, and pinto beans simmered together in a rich tomato base with warm chili spices. It's healthy, filling, and made in one pot in about an hour! In this post, I'll provide step-by-step instructions and tips to help you make this recipe perfectly every time.
Chili is on the menu pretty regularly at my house once the weather cools down. When we want something a little lighter than my homestyle chili but just as hearty, I make this turkey chili with lentils. The lentils cook right in the pot, soaking up all that chili flavor and thickening the sauce as they go, so you get a bowl that eats like a big, meaty chili without feeling heavy.
Quick Look
- Flavors: Savory and mildly spiced with chili powder, cumin, and paprika. Thick, with tender lentils and beans throughout.
- Key ingredients: Ground turkey, dried brown or green lentils, pinto beans, diced tomatoes, and chicken stock.
- Prep & cook time: About 10 minutes of prep and 55 minutes of cooking, all in one pot.
- Basic method: To make turkey lentil chili, brown 1 pound of ground turkey, soften the onion, garlic, and tomato paste in the same pot, then stir in diced tomatoes, spices, chicken stock, dried lentils, pinto beans, and the turkey and simmer uncovered for 30 to 45 minutes until the lentils are tender and the chili is thick.
- Serving suggestions: Serves about 8. Top with cheddar, sour cream, green onions, and Fritos, and serve with cornbread or a green salad.
Why this Recipe Works
Here's what you'll love about this ground turkey lentil chili:
- Healthy and filling - Lean turkey, lentils, and beans pack in protein and fiber, so one bowl keeps you full for hours.
- Made in one pot - Everything happens in a single stockpot, which means easy cleanup!
- The lentils thicken the chili - Dried lentils cook right in the pot, absorbing the spices and releasing starch that thickens the sauce, so you don't need a slurry or masa.
- Simple pantry spices - Chili powder, cumin, and paprika season the whole pot, so there's no seasoning packet to buy.
- Great for meal prep - It tastes even better the next day, and it freezes well.
Ingredient Notes
- Ground Turkey - I recommend 93/7 ground turkey. It has just enough fat to stay moist and flavorful, while 99% lean turkey tends to turn dry and crumbly in chili.
- Lentils - Use dried brown or green lentils. They hold their shape as they cook and give the chili a nice hearty texture. Avoid red lentils for this recipe since they break down and turn mushy. There's no need to soak them, but give them a quick rinse and pick out any small stones or debris.
- Chicken Stock or Bone Broth - Either one works. Bone broth adds a little extra body. I like to use low-sodium stock so I can control the salt level myself.
- Diced Tomatoes - A 28-ounce can with the juices. The juices are part of the cooking liquid for the lentils, so don't drain them!
- Tomato Paste - This adds concentrated tomato flavor and helps build a rich base. Cook it for a minute or two before adding the liquid to deepen the flavor.
- Chili Powder - Use a standard American chili powder blend. It's the main seasoning in the chili, so use a good-quality one.
- Cumin and Paprika - Cumin brings earthy warmth and paprika adds color and a mild sweetness. Swap in smoked paprika if you want a smoky chili.
- Pinto Beans - Drained and rinsed. Kidney beans or black beans work well too.
See the recipe card at the bottom of this post for the complete list of ingredients and measurements.
How to Make Turkey Lentil Chili
- Brown the turkey - In a large stockpot over medium-high heat, cook the ground turkey for 6 to 8 minutes, breaking it into crumbles with a wooden spoon, until browned and no longer pink. Transfer it to a colander to drain and set aside.
- Cook the aromatics - Reduce the heat to medium and add the olive oil and diced onion to the same pot. Cook for 3 to 4 minutes until the onion is softened. Add the garlic and cook for another minute, stirring frequently. Stir in the tomato paste and cook for 1 to 2 minutes until it darkens slightly to a deep brick-red color.
- Add the tomatoes and spices - Pour in the diced tomatoes with their juices, then add the chili powder, cumin, paprika, salt, and pepper. Stir until combined, scraping up any browned bits from the bottom of the pot.
- Add the turkey, stock, lentils, and beans - Return the browned turkey to the pot along with the chicken stock, rinsed lentils, and pinto beans. Stir everything together.
- Simmer - Bring the chili to a simmer, then reduce the heat to medium-low to keep it at a gentle simmer. Cook uncovered for 30 to 45 minutes, stirring occasionally, until the lentils are tender and the chili has thickened to your desired consistency.
- Season and serve - Taste and adjust the seasoning with a little more salt and pepper if needed. Ladle into bowls and pile on your favorite toppings!
Expert Tips
- Drain the turkey, keep the fond. Removing the turkey after browning lets the onion sauté instead of steaming in the turkey juices, and all those browned bits stay in the pot to flavor the chili.
- Don't skip cooking the tomato paste. Cooking it until it darkens caramelizes its natural sugars and gets rid of the raw, tinny taste.
- Bloom the spices for more flavor. Stir the chili powder, cumin, and paprika in with the tomato paste for the last 30 seconds before adding the tomatoes. Toasting spices briefly in oil makes them more aromatic.
- Stir occasionally while it simmers. Lentils like to settle and stick to the bottom of the pot, so give it a stir every 10 minutes or so and scrape the bottom.
- Cook it to the thickness you like. Simmer closer to 30 minutes for a looser, brothier chili, or go the full 45 for a thick, spoonable one. Keep in mind it will keep thickening as it sits.
What to Serve with Turkey Lentil Chili
At our house, we set out a few bowls of toppings and let everyone build their own. Some of our favorites are:
- Shredded cheddar cheese
- Sour cream or plain Greek yogurt
- Sliced green onions or chopped cilantro
- Diced avocado
- Fritos or crushed tortilla chips
- Pickled jalapeños
For sides, serve it with a warm skillet of cornbread, a simple green salad, or a baked potato. You can also serve it over rice for an even heartier meal.
Recipe Variations
- Use leftover turkey - This is a great way to use up leftover roasted turkey or smoked turkey after the holidays! Skip step one and start with the onion and olive oil. Stir in 2 to 3 cups of chopped or shredded cooked turkey during the last 10 minutes of simmering to keep it from drying out.
- Make it spicy - Add a diced jalapeño with the onion, a chopped chipotle pepper in adobo with the tomatoes, or a pinch of cayenne with the spices.
- Switch up the beans - Swap the pinto beans for kidney beans or black beans, or use a mix.
- Add more vegetables - Diced bell pepper, carrot, or celery can go in with the onion, and a cup of frozen corn can be stirred in during the last 10 minutes.
- Make it smoky - Use smoked paprika in place of regular paprika.
- Slow cooker turkey lentil chili - Brown the turkey and cook the aromatics and tomato paste on the stovetop first, then add everything to a slow cooker. Cook on low for 6 to 7 hours or high for 3 to 4 hours, until the lentils are tender.
Storage and Reheating Instructions
Refrigerator - Store leftovers in an airtight container in the fridge for up to 4 days.
Freezer - Let the chili cool completely, then freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge.
Reheating - Reheat on the stovetop over medium heat or in the microwave. The lentils will continue to absorb liquid as the chili sits, so add a splash of chicken stock or water to loosen it up as it warms.
Frequently Asked Questions
Unlike dried beans, lentils don't need to be soaked. Rinse them and pick out any small stones or debris before adding them to the pot.
Brown or green lentils are best because they hold their shape and stay slightly firm. Red lentils cook down and break apart, which gives you a mushier texture.
Yes. Use two 15-ounce cans of lentils, drained and rinsed, and reduce the chicken stock to about 2 cups since they won't be absorbing liquid as they cook. Simmer for 15 to 20 minutes, just until the chili is heated through and thickened.
Lean ground turkey provides plenty of protein, and the lentils and pinto beans add fiber that keeps you full. It's also naturally gluten-free as long as your chili powder and stock are gluten-free.
Older lentils can take longer to soften, and the acidity from the tomatoes can slow them down a little too. Keep simmering and add a splash more stock if the chili gets too thick before the lentils are tender.
Simmer it uncovered a little longer so more liquid evaporates. You can also mash some of the lentils and beans against the side of the pot with a spoon and stir them back in.
Yes. Brown the turkey and cook the onion, garlic, and tomato paste on the stovetop first, then add everything to your slow cooker. Cook on low for 6 to 7 hours or on high for 3 to 4 hours until the lentils are tender.
Yes, it freezes well for up to 3 months. Thaw it in the fridge overnight and add a splash of stock when reheating.
More Chili Recipes
📖 Recipe
Turkey Lentil Chili
Ingredients
- 1 lb ground turkey
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 28 oz can diced tomatoes, with juices
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 4 cups chicken stock or bone broth
- 1 cup dried brown or green lentils, rinsed and picked over
- 15 oz can pinto beans, drained and rinsed
Instructions
- Brown the turkey. In a large stockpot over medium-high heat, cook the ground turkey for 6 to 8 minutes, breaking it into crumbles, until browned and no longer pink. Transfer to a colander to drain and set aside.
- Cook the aromatics. Reduce the heat to medium and add the olive oil and diced onion to the same pot. Cook for 3 to 4 minutes until softened. Add the garlic and cook for 1 minute more, stirring frequently. Add the tomato paste and cook for 1 to 2 minutes until slightly darkened.
- Add the tomatoes and spices. Add the diced tomatoes with their juices, chili powder, cumin, paprika, salt, and pepper. Stir until combined, scraping up any browned bits from the bottom of the pot.
- Add the remaining ingredients. Return the browned turkey to the pot along with the chicken stock, lentils, and pinto beans. Stir together.
- Simmer. Bring to a simmer, then reduce the heat to medium-low to maintain a gentle simmer. Cook uncovered for 30 to 45 minutes, stirring occasionally, until the lentils are tender and the chili has reduced to your desired consistency.
- Season and serve. Taste and adjust the seasoning with additional salt and pepper as needed. Serve hot with your favorite toppings.
Notes
- Use brown or green lentils. Red lentils will break down and turn mushy.
- Low-sodium stock is recommended so you can control the salt. If using regular stock, taste before adding more salt at the end.
- The chili thickens as it sits. Add a splash of stock or water when reheating leftovers.
- Store in the fridge for up to 4 days or freeze for up to 3 months.
- Suggested toppings: shredded cheddar, sour cream or Greek yogurt, green onions, cilantro, avocado, Fritos or tortilla chips.
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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