Smoky Turkey Lentil Chili
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Recipe by

Lentils.org

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Smoky Turkey Lentil Chili

Prep Time: 20 Minutes

Total Time: 45 Minutes

Servings: 6-8

Chili may have been around for a long time, but the pairing of lentils and turkey will make you fall in love all over again!

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • 1 kg (2.2 lb) ground Canadian turkey
  • 1 1/2 cups (375 mL) whole green lentils
  • 1 Tbsp (15 mL) olive oil
  • 1 large onion, diced
  • 3 garlic cloves, crushed
  • 2 (796 mL/28 oz) cans diced tomatoes
  • 3 cups (750 mL) turkey broth
  • 1 cup (250 mL) water
  • 1 (398 mL/14 oz) can black beans
  • 1 (398 mL/14 oz) can refried beans
  • 1 cup (250 mL) fresh, frozen, or canned corn
  • 1 (40 g/1.4 oz) package chili seasoning
  • ½ (148 mL) can Chipotle peppers in adobo sauce (optional)
  • 2 tsp (10 mL) cinnamon
  • 2 tsp (10 mL) garlic powder
  • 1 tsp (5 mL) sweet smoked paprika
  • to taste, salt and pepper
  • ½ cup (125 mL) water, if needed

Directions

  1. Heat olive oil in a large pot.
  2. Add onions and cook until translucent, 5-7 minutes.
  3. Add garlic and cook through, an additional 2 minutes.
  4. Add turkey and cook through, 8–12 minutes.
  5. Season with salt and pepper to taste.
  6. Add tomatoes and stir thoroughly.
  7. Add lentils, turkey broth, and water.
  8. Add spices and Chipotle peppers (if using) and bring to a gentle simmer.
  9. Cook for 25–35 minutes, until mixture thickens and lentils are cooked through.
  10. Add black beans and refried beans. Simmer for an additional 5 minutes, until flavours are thoroughly incorporated. If mixture is too thick, add additional water to desired consistency.
  11. Season with salt and pepper to taste, and serve.

TIP: This recipe makes an excellent make-ahead one-pot meal. To cut down on cooking time during a busy week, you can batch cook this recipe, freeze into portions and use as needed.

Recipe was developed in partnership between Lentils.org and Canadian Turkey.

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Skillet Lentil Stew
Slow Chicken & Lentil Stew by Chef Michael Smith
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