Turkey Lentil Chili

It is finally feeling like winter in NYC! A hearty bowl of turkey chili is just what you need to stay warm  🙂 Chili is a year-round kind of meal for me because not only is it easy to cook, but it also makes for a satisfying lunch, can be made in big batches, and tastes great even after being frozen. I also threw in some lentils in there to show some love to one of my favorite legumes! These protein and fiber powerhouses are super versatile and easy to cook. You can add it to any soup or chili, and curry! Here’s a recipe for a healthy, veggie-packed turkey chili.


Serves 6


  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 6 cloves garlic, minced
  • 1 medium onion, diced
  • 1 pound ground turkey
  • 2 bell peppers, diced
  • 1 cup sliced mushrooms
  • 1 cup red lentils
  • 2 bay leaves
  • 1 28 oz can of diced tomatoes
  • 2 cups low sodium chicken broth
  • 2 cups kale
  • 1 can black beans, drained


  1. Heat olive oil over medium-high heat in a dutch oven or large pot. add garlic, onions, chili powder, cumin, and oregano. stir around for 3 minutes until the onion and garlic soften. Add turkey, season with salt and pepper, and cook for another 3-5 minutes.
  2. Add peppers and mushrooms, sauté for 2-3 minutes until softened. Add tomatoes, chicken broth, lentils, and bay leaves.
  3. Raise the heat to high and bring to a boil, then simmer for 30-45 minutes. Add kale and beans, and let it continue cooking until the kale has wilted and lentils and vegetables are tender. Serve in bowls and with bread if desired 🙂

Stay warm and happy cooking,



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