Turkey Chili with Lentils
This Turkey Lentil Chili is a healthy, protein-packed weeknight dinner that’s easy to make in under an hour. Ground turkey, red kidney beans, and lentils come together with aromatic spices for a comforting, flavorful chili. Serve with your favorite garnishes and sides, or make a big batch to freeze for quick lunches later in the week.
Servings: 6 people
Ingredients
- 1 tsp olive oil
- 1 onion diced
- 3 garlic cloves minced
- 1 green bell pepper diced
- 1 carrot diced
- 1 lb ground turkey
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- ¼ tsp cayenne pepper optional
- 1 14.5 oz can diced tomatoes
- 1 8 oz can tomato sauce
- 1 cup broth chicken or vegetable
- 1 15 oz can red kidney beans drained and rinsed
- 1 15 oz can lentils drained and rinsed
- 1 tsp apple cider vinegar
Instructions
- Cook the vegetables. Heat olive oil in a large pot over medium heat. Add onion, garlic, bell pepper, and carrot. Cook 5–6 minutes until softened.
- Brown the turkey. Add ground turkey to the pot and cook until no longer pink, breaking it apart as it cooks.
- Add spices. Stir in chili powder, smoked paprika, cumin, oregano, and cayenne. Cook 1–2 minutes to toast the spices lightly.
- Add tomatoes and broth. Pour in diced tomatoes, tomato sauce, and chicken or vegetable broth. Stir to combine.
- Simmer the chili. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, stirring occasionally. The chili will thicken slightly.
- Add beans and lentils. Stir in red kidney beans and lentils. Cook 5 more minutes until heated through.
- Finish and brighten. Taste the chili and season with salt and pepper to your liking. Stir in apple cider vinegar, then serve hot with optional garnishes like cheddar, Greek yogurt, cilantro, green onions, or a squeeze of lime.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
