Turkey White Bean & Lentil Chilli

Turkey White Bean & Lentil Chilli

I know some people are touchy on the subject of Chilli. Real die-hards would frown upon my healthier chilli recipe, but I don’t really care. This chilli is just as tasty as your standard beef chilli, but contains less fat and is more nutrient dense. 

This chilli recipes is made with ground up turkey, instead of your traditional beef. It contains white kidney beans and lentils for that added nutrition. Kale gets thrown in for your daily dose of iron, finer, vitamin K and all the other benefits it contains.

Here’s my Turkey White Bean & Lentil Chilli Recipe! 

Turkey White Bean & Lentil Chill


1 tbsp olive oil
1-1.5 lbs lean ground turkey
2 tsp salt
1 tsp pepper
1 medium yellow onion, diced
3 cloves garlic, minced
2 tbsp tomato paste
1 tbsp brown sugar, plus more to taste
1 tbsp chili powder
1 tsp paprika
1/2 tsp cayenne pepper
2 tsp dried oregano
1 can diced or crushed tomatoes, total preference (I used crushed)
2 cups chicken broth
1/2 bunch of Tuscan Kale, stems removed and leaves chopped into ribbons
1 can white kidney beans, drained and rinsed
1/2 can of lentils, drained and rinsed
  1. Heat a splash of olive oil in a large stock pot  over medium high heat. Add the turkey, season with some of the salt and pepper. Cook, while breaking the turkey apart into crumbles with a wooden spoon, until cooked through, for approx. 6 to 8 minutes. Once cooked remove meat with a slotted spoon and set aside.
  2. Reduce the heat to medium. Add another splash of olive oil if all fat has reduced. Add the onions, season with some more of the salt and pepper, and cook until the onions are softened, for about 5 minutes. Add the garlic and stir for about 30 seconds.
  3. Add the tomato paste, sugar, chili powder, paprika, cayenne pepper, oregano, and remaining salt and pepper to the cooked onions and garlic. Cook for about a minute, stir to combine the paste with the spices. Add the chicken broth to deglaze the brown bits from the pot.
  4. Add the canned tomatoes and the meat to the pot and stir to combine. Raise the heat to medium-high and bring the mixture to a simmer. Once simmering, lower the heat to medium-low and cook for 20 minutes. You can cover the pot to prevent splashing.
  5. Add the kale, beans, and lentils and continue cooking until the kale has softened for about 10 more minutes. Taste the chilli add more sugar or spices to taste. Leftovers can be kept refrigerated for up to a week or frozen for up to three months.

*Tip if you want a thicker creamier chilli – save off 1/4 cup of the beans. Puree the beans with a little bit of water to form a bean paste. Add the bean paste to the chilli at the end to thicken it up.




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