Turkey Lentil Chili
This hearty turkey lentil chili is made in one pot with lean ground turkey, dried lentils, pinto beans, and warm chili spices. Healthy, filling, and freezer-friendly!
Servings: 8
Calories: 265kcal
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
Serving: 1.25cups | Calories: 265kcal | Carbohydrates: 30g | Protein: 21g | Fat: 8g | Cholesterol: 42mg | Sodium: 680mg | Fiber: 7g | Sugar: 5g