Warm up this fall and winter with my hearty turkey-lentil chili recipe! It’s packed with protein and fiber to keep you full for longer. This recipe has quickly become a staple in our house and makes for delicious leftovers! I hope you love it as much as we do.
- 16 oz dry lentils
- 4 cups broth
- 4 cups water
- 1 lb ground turkey
- 1 red bell pepper, seeded and chopped
- 1 28 oz can diced tomatoes, drained
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1/4 tsp ground thyme
- 1/4 tsp crushed red pepper flakes
- 1 tsp salt
- olive oil for cooking
In a large pot over high heat, bring lentils, broth, and water to a boil. Reduce heat to a simmer and leave covered for 10 minutes. While lentils are simmering, cook ground turkey in olive oil in a pan over medium heat. Add chopped red bell pepper, tomatoes, cumin, turmeric, thyme, red pepper flakes, and salt. Cook for 5 more minutes. Add the ground turkey mix into the lentils and continue simmering for 30 more minutes. Enjoy!