Turkey Lentil Chili
Warm up with a hearty bowl of Turkey Lentil Chili, a nutritious and flavor-packed twist on classic chili that’s perfect for cozy evenings or meal prep. This wholesome recipe combines lean ground turkey, protein-rich lentils, and a mix of kidney and black beans, all simmered in a savory tomato broth spiced with chili powder, cumin, and paprika. Featuring just 15 minutes of prep time and a manageable 45-minute cook time, this one-pot wonder is both weeknight-friendly and crowd-pleasing. With its robust flavors and satisfying texture, this chili is a healthy, high-protein comfort food that’s easy to customize with a hint of cayenne for heat or a sprinkle of fresh cilantro for brightness. Ideal for feeding a family of six or freezing for later, Turkey Lentil Chili is your go-to recipe for a nutritious, stress-free meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 pound lean ground turkey
- 0.75 cup dried lentils, rinsed
- 1 14.5-ounce can diced tomatoes (with juice)
- 1 15-ounce can tomato sauce
- 3 cups chicken or vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.25 teaspoon ground cayenne pepper (optional)
- 1 15-ounce can kidney beans, drained and rinsed
- 1 15-ounce can black beans, drained and rinsed
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes, or until softened and translucent.
Stir in the minced garlic and cook for another minute, until fragrant.
Add the ground turkey to the pot. Cook, breaking it apart with a wooden spoon, until browned and no longer pink, about 6-8 minutes.
Stir in the rinsed lentils, diced tomatoes (with juice), tomato sauce, and chicken or vegetable broth.
Add the chili powder, ground cumin, paprika, dried oregano, and cayenne pepper (if using). Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the chili simmer for 30 minutes, stirring occasionally to prevent sticking.
After 30 minutes, stir in the drained kidney beans and black beans. Season with salt and pepper.
Continue cooking the chili uncovered for an additional 10-15 minutes, or until the lentils are tender and the chili has thickened to your desired consistency.
Taste and adjust seasoning as needed. Add more chili powder, salt, or cayenne if desired.
Ladle the chili into bowls and garnish with chopped fresh cilantro if using. Serve hot and enjoy!
Nutrition Facts
Calories |
398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 1221 mg | 53% | |
| Total Carbohydrate | 42.1 g | 15% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 8.1 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1172 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
