- Meat and poultry
A delicious and wholesome chilli, which is packed full of protein. Garnish with yoghurt and chopped parsley.
78 people made this
- 385g dry lentils
- 2 litres vegetable stock
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, finely chopped
- 1 large onion, chopped
- 2 sticks celery, chopped
- 450g turkey sausages, casings discarded
- 2 tomatoes, peeled, seeded and chopped
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon dried thyme leaves
- 1 pinch crushed chillies
- sea salt to taste
- 225g plain low fat yoghurt
- 4 tablespoons chopped fresh parsley, for garnish
MethodPrep:35min ›Cook:35min ›Ready in:1hr10min
- Bring lentils and vegetable stock to the boil in a large pot over high heat. Reduce heat to medium and simmer for 10 minutes.
- Meanwhile, heat the olive oil in a large frying pan over medium-high heat. Stir in the garlic, onion, celery and sausagemeat; cook and stir until the sausagemeat is crumbly and no longer pink, about 10 minutes. Stir in tomatoes, turmeric, cumin, thyme and crushed chillies; cook 5 minutes more.
- Stir the sausagemeat mixture into the simmering lentils. Continue simmering until the lentils are tender, 20 to 30 minutes. Season to taste with salt. Garnish each serving with a dollop of yoghurt and a sprinkle of chopped parsley to serve.
Reviews & ratingsAverage global rating:(88)
Reviews in English (71)
We all enjoyed this tremendously - I used one pound of ground turkey (not sausage), two cans of diced chili-ready tomatoes and added carrots. I found that I needed more broth to thin it up a bit - ended up adding two more cups. I also felt it needed lots more cumin, salt, and pepper. We served with whole wheat naan bread and everyone cleaned their bowls! Very healthy dish - good for your heart!!!-04 Sep 2008
I thought this was a really nice recipe. I am not a big fan of pork sausage, but I did like the turkey sausage. I omitted the celery as I also don't care for celery. And I cut down on the garlic by 1/2. I love garlic, but I think you would have only tasted garlic had I put in the full amount called for. I also lightened it up a bit by adding a little chicken stock, as indeed, it is very thick. And I used sour cream instead of yogurt. But dang! This was pretty good!! Served it with warm crusty sour dough rolls, and it was a very full meal. I will definitely make it again. Thanks for sharing.-10 Feb 2008
My husband and I really enjoyed this dish. It was hearty enough without being overly heavy and the flavor was good, but not too strong. I made the recipe without any modifications and I would make it the same way again.-06 Sep 2008
Lentil Turkey Chili
Friends, I think I have literally turned into an ice cube! The past few days have been really, really cold. To be honest, once Christmas and New Years have come and gone I am officially over winter. The magic feelings that were surrounding us in anticipation of Christmas are now gone. We are left with some dirty, matted down snow and below-freezing temps.
Come on, I know I’m not the only Midwest dweller who feels this way!
To top off this entire freezing situation, my office is located in the sunroom of our 110-year-old house. There are lots of leaky windows letting all of the cold air in, which is great in the summer, but not so much in the winter. Even though the sunroom is heated, I have determined that the walls are not insulated in that part of the house. PLUS for some unknown reason I chose to place my desk on the wall that does not have the radiator on it. So, while Paul is toasty from the radiator while he is plays his occasional computer game, I am an ice cube each day while I am working. Real life problems here, people!
Now that I have vicariously made you just as freezing as I am, I think we are both ready to warm up with a large bowl of Lentil Turkey Chili, don’t you?
I know you will love Lentil Turkey Chili. It’s:
Packed with protein and fiber
The best part about Lentil Turkey Chili is that it is ready to serve in less than an hour and it yields a huge batch that is perfect for leftovers or to feed a large crowd. Leftovers for the win!
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How long does this aubergine mushroom and lentil chilli keep?
This chilli keeps really well in the fridge for up to 3 days or you can freeze it for up to 4 months – I stash portions in those handy Chinese takeaway tubs.
If you’ve recently switched to a vegetarian/vegan diet, doing veganuary and looking for inspiration or, heck – you just love a decent chilli – I highly recommend you give this recipe a go. If you make it, let me know what you thought by leaving a comment below or you can contact me via my Facebook or Instagram.
- 2 ½ pounds lean ground turkey
- 2 (14.5 ounce) cans Italian-style diced tomatoes
- 1 pound cooked lentils
- 1 (14.5 ounce) can pumpkin puree
- 1 (14.5 ounce) can pinto beans, rinsed and drained
- 1 (12 ounce) package frozen pearl onions
- 1 (8 ounce) can chopped green chile peppers
- 3 cloves garlic, minced
- 1 cup water
- ¼ cup brown sugar
- ¼ cup chili powder
- 2 tablespoons pumpkin pie spice
- 1 tablespoon onion powder
- salt and ground black pepper to taste
Cook turkey in a nonstick skillet over medium heat until browned, 5 to 8 minutes. Drain.
Transfer turkey to a slow cooker. Add tomatoes, lentils, pumpkin puree, pinto beans, pearl onions, green chile peppers, and garlic. Stir in water, brown sugar, chili powder, pumpkin pie spice, onion powder, salt, and pepper.
Best Lentil Chili Ever!
- * Water/broth for sautéing
- * 1 medium yellow onion, chopped
- * 4-6 cloves garlic, minced
- * 1 or 2 jalapeños, seeded and minced (I omitted this for the kid’s sake)
- * 1 bell pepper, seeded and chopped (any color – I usually use a fresh red one but I used a jarred roasted red pepper last time and it was GOOD!)
- * 3 Tbsp chili powder (Yes, 3)
- * 1 tsp dried oregano
- * 1 tsp ground cumin
- * 1 cup dried brown lentils, rinsed and picked over (I’ve been using the sprouted lentil/bean mix from Costco)
- * 1 cup dried red lentils, rinsed and picked over
- * 1 (29oz) can crushed or diced tomatoes
- * 1 Tbsp coconut aminos (or tamari or shoyu)
- * 1 tsp sugar (optional but gives it a different flavor)
- * 1 tsp unsweetened cocoa powder
- * Salt and fresh ground pepper
- * 4 cups water
Black Bean and Lentil Chili
This may be one of the most delicious vegetarian chilis you’ll ever make! Hearty lentils and black beans paired with so much flavor will satisfy everyone, vegan, vegetarian or not! This reader favorite has even won a couple of chili cook-offs!
Vegetarian | Vegan Options | Gluten Free
Many years ago, good friends of ours held a chili cook-off party. It was so much fun! We all brought our own versions of chili and blindly taste-tested. Blindly, in that we didn’t know who’s was who’s…but admittedly, there were margaritas involved!
It was so interesting to see the different interpretations of what we all refer to as “chili”. Some had no beans at all, just ground meat, while others had a mixture of the two and then some used chunks of beef instead of ground.
The hostess had made hers with lentils. It was really delicious and it’s always stuck with me. Since then, I’ve been meaning to try making a chili made with lentils…so, ten years later…
I really made this with my vegetarian daughter in mind. This dish has so many flavors and ingredients that she loves. Especially the spicy factor! That girl uses hot sauce on everything!
The chipotle and the Tabasco add some heat to the pot, but I like to serve this with some more Tabasco on top…along with avocado cubes, sour cream, shredded cheddar cheese and some cilantro.
You can make a pot of rice to go along with this, some corn bread or even just some tortilla chips. I know you’ll love this! Even my anti-vegetarian husband gave this two thumbs up!
So, if I’m ever invited to another chili cook off…this is what I’m bringing!
- Heat olive oil in a large pot.
- Add onions and cook until translucent, 5-7 minutes.
- Add garlic and cook through, an additional 2 minutes.
- Add turkey and cook through, 8–12 minutes.
- Season with salt and pepper to taste.
- Add tomatoes and stir thoroughly.
- Add lentils, turkey broth, and water.
- Add spices and Chipotle peppers (if using) and bring to a gentle simmer.
- Cook for 25–35 minutes, until mixture thickens and lentils are cooked through.
- Add black beans and refried beans. Simmer for an additional 5 minutes, until flavours are thoroughly incorporated. If mixture is too thick, add additional water to desired consistency.
- Season with salt and pepper to taste, and serve.
TIP: This recipe makes an excellent make-ahead one-pot meal. To cut down on cooking time during a busy week, you can batch cook this recipe, freeze into portions and use as needed.
- 2 teaspoons canola oil
- 1 large onion (finely chopped)
- 2 medium carrots (diced)
- 1 large stalk celery (sliced)
- 4 ounces cremini mushrooms (sliced)
- 1 tablespoon curry powder
- 1 cup green lentils (rinsed)
- 4 cups fat-free, low-sodium chicken broth
- 1 (14.5-ounce) can petite diced tomatoes
- 1 1/2 cups turkey (white meat, cooked, and chopped)
Heat oil on medium heat in a large Dutch oven or soup pot. Sauté onion, carrots, celery, and mushrooms until softened.
Sprinkle curry powder and cook for 1 minute. Add lentils, followed by broth and canned tomatoes.
Bring to a boil, then cover and simmer for 25 minutes, until lentils are cooked.