A hearty, comforting chili that replaces heavy beans with fiber-rich lentils and lean turkey.
Ingredients
- 1 lb extra-lean ground turkey (99/1% fat)
- 1 cup dry brown or green lentils, rinsed
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) crushed tomatoes
- 3 cups low-sodium vegetable or chicken broth
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1 tbsp olive oil
Preparation Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and minced garlic, sautéing until translucent (about 4 minutes).
- Add the ground turkey, breaking it up with a wooden spoon, and cook until completely browned.
- Stir in the chili powder, cumin, smoked paprika, salt, and pepper, coating the meat and onions.
- Pour in the rinsed lentils, crushed tomatoes, and broth. Bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for 25–30 minutes, or until the lentils are tender and the chili has thickened. Serve warm.
