TURKEY CHILI WITH LENTILS

PREP TIME15 minutes

COOK TIME45 minutes

TOTAL TIME1 hour

Ingredients

2 tablespoons oil, divided

2 pounds ground turkey * See Note

1 large yellow onion, diced

1 large red pepper, seeds and membranes removed, chopped

2 jalapeños, diced with seeds left in (for less heat, remove the seeds and membranes or simply omit the peppers)

4 large garlic cloves, minced

2 teaspoons salt

1 teaspoon pepper

2 tablespoons chili powder

2 tablespoons ground cumin

2 tablespoons oregano

1 tablespoon smoked paprika

1 tablespoon hot paprika (or more smoked paprika for less heat)

1 tablespoon coriander

2 bay leaves

4 tablespoons tomato paste

30 ounces canned diced tomatoes (Two 15oz cans)

2 cups or 16 ounces squash (butternut/acorn) puree, or pumpkin puree *See Note

40 ounces chicken stock *See Note

8 ounces dry brown lentils thoroughly rinsed in cold water and drained, debris and any dirt removed *See Note

Garnish options: rough chopped cilantro, diced or sliced jalapenos, chopped tomatoes, red or green onion diced or sliced, avocado, shredded cheese and sour cream.

Instructions

Add 1 tablespoon of olive oil to a large pot over medium heat and let it heat up. Add the ground turkey and sauté until no longer pink (about 5-6 minutes), breaking up the meat as it cooks.

Next, stir in all the seasonings and saute for another 1 minute.

Add another tablespoon of olive oil if needed, then the onion, red pepper and jalapenos and fold the mixture all together. Saute for 3-4 minutes then add the garlic and saute one more minute.

Stir in the tomato paste, then add the diced tomatoes, squash or pumpkin puree, chicken stock, bay leaves, lentils and bring to a boil over medium high heat. Then turn the heat down to medium or medium low to achieve a gentle simmer for 30-35 minutes (stirring occasionally), or until the lentils are cooked to your preferred doneness. Cook the chili with the lid on, tilted so it’s partially uncovered.

Taste and adjust the seasonings as needed… For example: add a little sugar for a hint of sweetness and to balance the heat, salt for a saltier flavor, cayenne for more heat, or more smoked paprika for a stronger smoky flavor.

Garnish with chopped jalapenos, chopped tomatoes, red or green onion diced onion, avocado, shredded cheese or sour cream.

Store leftovers in the refrigerator up to 5 days. Reheat on the stovetop or the microwave and be sure to add more chicken stock or even water since the lentils will continue to absorb the liquid in the chili as it sits. You can also freeze this chili for up to 1 month.