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A hearty, protein- and fiber-packed one-pot chili featuring lean ground turkey, brown lentils, and a creamy blend of butternut or pumpkin puree. Smoky, savory, and subtly sweet with adjustable heat, ready in about an hour.

Ingredients

Scale
  • 2 tablespoons olive oil, divided
  • 2 pounds ground turkey
  • 1 large yellow onion, diced
  • 1 large red bell pepper, seeds and membranes removed, chopped
  • 2 jalapeños, diced with seeds left in (optional for heat)
  • 4 large garlic cloves, minced
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 2 tablespoons dried oregano
  • 1 tablespoon smoked paprika
  • 1 tablespoon hot paprika (or more smoked paprika for milder flavor)
  • 1 tablespoon ground coriander
  • 2 bay leaves
  • 4 tablespoons tomato paste
  • 30 ounces canned diced tomatoes (two 15 oz cans)
  • 2 cups (16 ounces) squash puree (butternut or acorn) or pumpkin puree
  • 40 ounces chicken stock
  • 8 ounces dry brown lentils, rinsed well

Instructions

  1. Rinse and drain the lentils, removing any debris.
  2. Heat 1 tablespoon olive oil in a large pot over medium heat until shimmering.
  3. Add ground turkey and cook, breaking it apart, until no longer pink, about 5-6 minutes.
  4. Sprinkle in salt, black pepper, chili powder, cumin, dried oregano, smoked paprika, hot paprika, and ground coriander; sauté with the turkey for 1 minute.
  5. If pot looks dry, add remaining 1 tablespoon olive oil.
  6. Add diced onion, chopped red bell pepper, and diced jalapeños; sauté 3-4 minutes until vegetables soften.
  7. Stir in minced garlic and cook for 1 minute.
  8. Mix in tomato paste.
  9. Add canned diced tomatoes and squash or pumpkin puree and stir to combine.
  10. Pour in chicken stock, add bay leaves and rinsed lentils, and bring mixture to a boil over medium-high heat.
  11. Reduce heat to medium or medium-low, tilt lid to partially cover, and simmer 30-35 minutes, stirring occasionally until lentils are tender and chili has thickened.
  12. Taste and adjust seasonings as needed (add salt, a pinch of sugar, more cayenne or smoked paprika to preference).
  13. Remove and discard bay leaves before serving.

Notes

Rinse lentils thoroughly for even cooking and clean taste., Brown turkey well and sauté spices with meat for best flavor., Adjust liquid during reheating since lentils absorb liquid over time., Use lime juice or sugar to brighten and balance flavors., Control spiciness by removing jalapeño seeds or adjusting cayenne/hot paprika., For creamier texture, blend a portion of chili or mash lentils and stir back in., Remove bay leaves before serving to avoid bitterness., Vegetarian variations include using mushrooms, extra squash, or beans instead of turkey and vegetable stock., Lentil varieties affect texture and cook time: red (20 mins, softer), brown (30 mins, holds shape), green (40 mins, firm)., Slow cooker and Instant Pot adaptations are possible as described in article.

Nutrition

Find it online: https://theproteincook.com/turkey-chili-with-lentils/