Lentil Turkey Chili is hearty, delicious, flavourful, healthy, and perfect for the looming winter season ahead! It is packed full of delicious nutrients and will keep you warm from the inside out all winter long.
This lentil turkey chili has been playing on repeat in our house throughout the years and with no end in sight. It is also perfect for meal prep for weekly lunches!
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Let’s talk about lentils for a minute.
I totally ignored lentils for years and years. Not really for any particular reason, but they caught my eye a while back, and I have been adding them into lots of our meals lately.
Lentils have a mild nutty earthy taste, nothing too strong. They are versatile and easy to use.
Lentils are PACKED with protein and nutrients. Just one serving of lentils has 12 grams of protein! They are also high in iron, folate, and fibre, all of which supports a healthy heart!
So don’t overlook these little gems. They are a great addition to all sorts of dishes.
Chili is really a blank slate to add whatever you want to it! Some of my favourite toppings include shredded cheddar cheese, sour cream, and diced scallions. Another creative way to eat this chili is to scoop it with a dorito or nacho chip, so addictive and perfect for kids!
Also, these Cheddar Tarragon Buttermilk Biscuits go together with chili like peanut butter and jelly. You have to try them, they are delicious!!!
Why Cast Iron?
I am a cast iron supporter and I will shout it from the rooftops!
Don’t get me wrong, I love my cast iron pans but a traditional cast iron pot or pan needs to be regularly seasoned and are rather finicky to take care of.
There is not much to dislike about cast iron. It is a safe metal to cook with and it adds a slight amount of minerals to whatever you cook in it, resulting in a more flavourful end product. One of the only drawbacks to cast iron is it can be difficult to clean and you need to continuously “season” it.
Hello, enamelled cast iron!
Enamelled cast iron is cured with a glaze finish that is way easier to clean! Hallelujah.
The enamel adds a safe “non stick” element to the cast iron pot or pan and they don’t need to be seasoned like traditional cast iron.
I have a cast iron dutch oven and I LOVE it.
This is similar to the enamelled cast iron pot that I have. I absolutely love it, and it comes in super handy for all sorts of soups, stews, and chili’s! It is also a great idea to add to your Christmas list. ?
We put a lot of work into our recipes, we would love to know if you tried this recipe and how it turned out for you!
If you have any questions about this recipe, I would be happy to answer them in the comments down below!
Lentil Turkey Chili
- 1 lb Ground Turkey
- 4 tablespoons Extra Virgin Olive Oil, divided
- 4-6 pieces Turkey Bacon, or regular bacon, optional
- 1 medium Sweet Onion, diced
- 3 Sweet Bell Peppers, diced
- 1- 19 oz can Brown Lentils, drained and rinsed
- 1- 19 oz can Chickpeas, drained and rinsed
- 1- 13 oz can Baked Brown Beans
- 1- 24 oz can Diced Tomatoes
- 1- 5.5 oz can Tomato Paste
- 2 cups Vegetable Broth
- ¼ cup Prepared Mustard
- 2 tablespoons Brown Sugar
- 1 ½ tablespoons Chili Powder
- 1 tablespoon Worcestershire Sauce
- 2 Bay Leaves
- 1 teaspoon Garlic Powder
- 1 teaspoon Cumin
- 1 teaspoon Oregano
- ½ teaspoon Onion Powder
- ½ teaspoon Paprika
- Pinch of Salt
- In a large heavy bottomed pot or a large cast iron dutch oven, add 2 tablespoons of extra virgin olive oil. Heat the oil for 30 seconds over medium heat. Add in the ground turkey and cook until browned and fully cooked.
- Remove the ground turkey from the pot and set aside.
- Add the remaining 2 tablespoons of extra virgin olive oil to the pot and heat for 30 seconds. Add the diced onions, and bacon of choice (if using) saute for 7-10 minutes over medium heat until onions are translucent and bacon is cooked.
- Add in diced sweet bell peppers and saute for an additional 4 minutes.
- Add the cooked ground turkey back into the pot and stir to combine.
- Add in all of the remaining ingredients. Stir to combine everything and bring to a simmer over medium-low heat. Slightly lower heat, cover, and cook for an additional 45 minutes (minimum) up to 2 hours. Stir intermittently during cooking time.