So here’s how this recipe came about…
Me: I found this great recipe on Pinterest for a lentil chili. What do you think??
My husband: Sounds good.
Me: It’s vegetarian though, no meat.
My husband: Ooooh, that’s not going to work…
I should have known before I even asked. I was still intrigued about lentils in chili instead of beans, though. So, I changed it up a bit, adding ground turkey and a few other things. And, I have to say, it was delicious! I could eat this chili everyday!
This recipe did take a little time to get going, mainly because I cooked the turkey and veggies first on the stove. It was worth the extra time and effort though for sure!
Start with the veggies…
- Finely chop 2 carrots, 2 onions, 1 stalk of celery, 1 jalapeno, and 8 cloves of garlic.
- Heat a large skillet of medium-high heat.
- Add 1 tablespoon EVOO.
- Once the oil is hot, add all of the veggies.
- Saute until softened, about 5 minutes.
- Push the veggies to one side of the pan and add the ground turkey.
- Break the turkey up with a wooden spoon.
- Cook until browned.
- Stir to combine the meat and the veggies.
- Add 2 tablespoons of chili powder.
- Sprinkle in 2 teaspoons cumin.
- Add 1 teaspoon dried oregano.
- Finally, add 1 teaspoon ground coriander seed.
- Mix well to incorporate everything.
- Add 1 large can of crushed tomatoes.
- Stir well.
- Season with salt.
- Add the turkey mixture to your slow cooker.
- Rinse about 12 ounces of lentils.
- Add them to the slow cooker.
- Pour in 4 cups of chicken stock.
- Stir to combine.
- Cover and cook on low for 2 hours, then increase the heat to high and cook for 3 more hours (5 hours total).
Stir before serving.
Top with some shredded cheddar. Enjoy!