Turkey Lentil Chili with beans simmered in a boldly delicious and hearty tomato broth. Slow cooker or stovetop – ground turkey or leftover holiday turkey – this easy, healthy recipe brings loads of spicy comfort.
Soup season. Chili season. I’m here for it all.
Turkey Lentil Chili is loaded with spicy smoky flavor, bites of turkey, lentils and beans in a boldly rich tomato broth.
A warm bowl of comfort with all the toppings and tons of flavor is the perfect meal this time of year and one the whole family will love. Let’s go.
WHAT I LOVE ABOUT THIS RECIPE:
- Ground turkey or leftover turkey: both are delicious in this chili!
- One-pot meal – perfect for busy weeknights.
- Chili bar: it’s delicious, healthy and a great addition to any chili fest.
- V8 juice: don’t let the V8 scare you – it adds lots of flavor and packs a veggie punch!
- Grocery store ingredients: grab everything you need for this hearty meal there!
- hearty meal
WHAT’S IN THIS TURKEY LENTIL CHILI RECIPE?
- olive oil
- pound of ground turkey or leftover turkey
- onion
- red bell pepper
- fresh jalapeno
- celery
- garlic cloves
- sea salt and pepper
- lentils
- black beans
- tomato sauce
- V8 juice
- diced tomatoes
- lime
- chili powder
- cumin
- cilantro
HOW TO MAKE TURKEY LENTIL CHILI:
Gather the ingredients then chop the onion, bell pepper and celery. Finely mince the jalapeno and grate the garlic then set it all aside.
Drizzle the olive oil into a large pot or dutch oven over medium heat to medium-high heat then crumble in the ground turkey and season it with salt and pepper to taste, letting it sear.
Add diced onion, bell pepper, jalapeno, celery and garlic to the turkey mixture then continue cooking 3-4 minutes or until the vegetables are tender breaking up the turkey with a spoon or spatula while it cooks.
Add the lentils, rinsed and drained black beans, tomato sauce, water, V-8 juice, diced tomatoes, lime juice, chili powder, cumin, 1 teaspoon of salt and 1/4 teaspoon of pepper then stir well to blend.
Cover and cook over medium-low heat 25-30 minutes or until the lentils are tender, stirring occasionally so they don’t stick to the bottom of the pot.
Last add the chopped cilantro and (optional) corn then taste for salt and if you want it spicier, add 1/4 to 1/2 teaspoon of ground cayenne pepper and serve with your favorite toppings.
SLOW COOKER TURKEY LENTIL CHILI:
Add olive oil to a large skillet over medium to medium high heat. Crumble in turkey. Season with salt and pepper and sear to a light golden brown.
Add diced, bell pepper, jalapeno, celery and garlic. Cook 1 minute then transfer to the slow cooker.
Pour in lentils, rinsed and drained black beans, tomato sauce, water, V-8 juice, diced tomatoes, lime juice, chili powder, cumin, 1 teaspoon of salt and 1/4 teaspoon of pepper. Stir well to combine. Cook on high 2-3 hours or low 4-6 hours or until lentils are tender.
Add chopped cilantro then taste for salt then serve how with your favorite toppings.
SUBS AND VARIATIONS TO THIS RECIPE:
- I used brown lentils in this recipe, but you can sub red lentils or green lentils too.
- Chicken stock or chicken broth can be used instead of V8.
- Add red pepper flakes or a pinch of ground cayenne pepper for extra heat.
- Blend in a small can of green chiles or corn for another layer of flavor.
- Try other kinds of beans like garbanzo beans or kidney beans.
- Green pepper.
WHAT ARE THE BEST CHILI TOPPINGS?
The best toppings are whatever you like best. Below are a few of my favorite toppings:
- shredded cheddar cheese
- plain Greek yogurt or a dollop of sour cream
- diced onions or slivered green onions
- fresh jalapeño pepper or pickled jalapeno
- lime wedges
- avocado
- guacamole
- cornbread
- oyster crackers
- Fritos or tortilla chips
- cilantro
HOW TO SAFELY STORE LEFTOVER CHILI:
Cool completely then transfer to an airtight container. Eat the next day or store in the refrigerator up to 3 days.
Can I freeze this chili? Yes! This chili may be one of the best freezer meals around. Store in individual containers (16-20 ounces). Thaw and reheat in the microwave or in a saucepan on the stove.
LOOKING FOR MORE CHILI RECIPES?
How to Set Up a Chili Bar – easiest entertaining – perfect for football season and beyond!
Classic Ground Beef Chili – classic recipe loaded with ground beef, beans and bold, spicy flavor. SLOW COOKER and STOVETOP cooking options given.
Slow Cooker White Chicken Chili – creamy, loaded with chicken, white beans, corn and green chilies.
Turkey Sweet Potato Chili – ground or leftover turkey chili with sweet potatoes, black beans, tomatoes, corn, bell pepper and bold spices.
Tex Mex Veggie Chili – hearty meat-free chili loaded with Tex-Mex flavors, beans and vegetables.
Enjoy!
Tried this Turkey Chili with Lentils recipe? Leave a comment, ⭐⭐⭐⭐⭐ rating and TAG ME with a photo of yours on social media! @agoudalife or #agoudalife
Turkey Lentil Chili
Equipment
- large pot or dutch oven slow cooker if going slow cooker option.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey OR 2 - 2 1/2 cups leftover turkey
- 1 medium onion chopped
- 1 bell pepper any color diced
- 1 small jalapeno seeded, minced
- 2 stalks celery chopped
- 3 cloves garlic minced
- salt and pepper to taste
- 1 cup dry lentils
- 15 ounce can black beans drained and rinsed
- 15 ounce can tomato sauce + 1/2 can of water
- 14 ounces can diced tomatoes
- 1 whole lime juiced
- 3 cups V8 juice (24 ounces)
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 3 tablespoons cilantro chopped
- 1/4 to 1/2 teaspoon ground cayenne pepper optional for more heat
Instructions
- Gather the ingredients then chop the onion, bell pepper and celery. Finely mince the jalapeno and garlic then set it aside.
- Drizzle the olive oil to a large pot over medium heat then drop in the ground turkey and season it with salt and pepper letting it sear.
- Add the onion, bell pepper, jalapeno, celery and garlic and continue cooking 3-4 minutes or until the vegetables are tender breaking up the turkey with a spoon or spatula.
- Pour in the lentils, rinsed and drained black beans, tomato sauce, water, V-8 juice, diced tomatoes, lime juice, chili powder, cumin, 1 teaspoon of salt and 1/4 teaspoon of pepper then stir well to combine.
- Cover and cook over medium-low heat 25-30 minutes or until the lentils are tender, stirring occasionally so they don’t stick to the bottom of the pot.
- Last add the chopped cilantro then taste for salt and if you want it spicier, add 1/4 to 1/2 teaspoon of ground cayenne pepper. Serve with your favorite toppings.
Topping Ideas:
- Cheddar cheese, plain Greek yogurt, sour cream, onions, pickled jalapenos, lime wedges, avocado, guacamole, cornbread, oyster crackers, Fritos, extra cilantro
Slow Cooker Option:
- Add olive oil to a large skillet over medium to medium high heat. Crumble in turkey. Season with salt and pepper and sear to a light golden brown.
- Add diced, bell pepper, jalapeno, celery and garlic. Cook 1 minute then transfer to the slow cooker. Pour in lentils, rinsed and drained black beans, tomato sauce, water, V-8 juice, diced tomatoes, lime juice, chili powder, cumin, 1 teaspoon of salt and 1/4 teaspoon of pepper. Stir well to combine.
- Cook on high 2-3 hours or low 4-6 hours or until lentils are tender. Add chopped cilantro then taste for salt then serve with your favorite toppings.