Description
Lentil Turkey Chili is a one-pot-meal that can be made in under an hour. This recipe is packed with protein and fiber. It is hearty, filling, and warming.
Ingredients
Units
Scale
- 3–4 tablespoons butter, divided
- 1 yellow onion, chopped
- 1 jalapeno, chopped (remove seeds for less heat, if desired)
- 1 pound ground turkey (can sub ground beef or chicken)
- 3 tablespoons chili powder, divided
- 1 teaspoon sea salt
- 3 teaspoons cumin, divided
- 1 teaspoon chipotle powder, divided (this is spicy/smoky; can sub red pepper flakes if can’t find)
- 4 garlic cloves, minced
- 3 celery stalks, chopped
- 1 green pepper, chopped
- 2 cups brown lentils, rinsed (uncooked)
- 6 cups chicken broth, divided
- 2 15 ounce cans fire roasted, diced tomatoes
- 1 tablespoon tomato paste
- Sea salt to taste
- 1/4 cup fresh cilantro
- TOPPINGS (OPTIONAL):
- Extra minced cilantro
- sour cream/yogurt
- tortilla chips
- avocado slices
- cheddar cheese
- hot sauce
Instructions
- Heat a large stew pot or dutch oven over medium-low heat. Melt 2 tablespoons of the butter.
- Add the onion and saute until tender, about 3 minutes. Add the jalapeno and saute another 2 minutes.
- If the pan looks dry and you are using a lean meat, then add another tablespoon of butter. Add the ground turkey and use your wooden spoon or a potato masher to break it up. Add 1 tablespoon chili powder, 1 teaspoon sea salt, 1 teaspoon cumin, and 1/2 teaspoon of the chipotle powder. Stir to distribute the seasonings throughout the meat. Cook the meat until it is fully cooked. Add the garlic and saute for 1 more minute. Remove the turkey and onions to a dish; set aside.
- If there is excess grease, carefully remove some of the grease, leaving 1 tablespoon behind.
- If the pan is dry add the last tablespoon butter; allow it to melt. Add the celery and green pepper. Cook for 2 to 3 minutes, just until the raw edge has cooked off (they should still be crunchy). Remove the veggies to a dish; set aside.
- To the pot add 4 cups chicken broth and the rinsed lentils. Cover the pot and turn the heat up to high. Bring to a boil then reduce to a simmer. Simmer uncovered for 15 to 20 minutes, or until the lentils are tender with a slight bite to them. NOTE: the lentils may take longer to cook depending on how old your lentils are.
- Once the lentils are mostly cooked, with just a little bite left to them, add the 2 cans tomatoes, remaining 2 cups broth, and tomato paste. Stir to combine and allow it to simmer for another 10 minutes.
- Turn the heat to low and stir in the ground turkey and veggies. Allow to warm up, about 3 minutes.
- Add the remaining 2 tablespoons chili powder, 2 teaspoons cumin, 1/2 teaspoon chipotle powder, and sea salt to taste. Taste and adjust seasonings as needed.
- Remove from the heat and stir in the minced cilantro.
- Serve immediately as is or top with desired toppings (refer to list of ingredients for ideas)
- Leftovers will keep for up to 5 to 7 days in the fridge.
