Ingredients (for 4 servings):
• 1 lb ground turkey (lean)
• 1 can (14.5 oz) diced tomatoes (with juice)
• 1 cup low-sodium chicken broth
• 1/2 cup dried lentils (green or brown)
• 1 large bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika (optional)
• Salt and pepper to taste
• 1 tablespoon olive oil
Instructions:
1. Sauté Vegetables:
◦ In a large pot, heat olive oil over medium heat. Add the diced onion and bell
pepper. Sauté for about 5 minutes until softened.
2. Add Garlic:
◦ Stir in the minced garlic and cook for an additional 1 minute until fragrant.
3. Cook Turkey:
◦ Add the ground turkey to the pot. Cook, breaking it apart, until browned and
cooked through (about 5-7 minutes).
4. Add Tomatoes and Spices:
◦ Stir in the diced tomatoes (with juice), chicken broth, lentils, chili powder, cumin,
smoked paprika (if using), salt, and pepper. Bring the mixture to a boil.
5. Simmer:
◦ Reduce the heat to low, cover, and let it simmer for about 30-35 minutes, or until
the lentils are tender. Stir occasionally and add more broth if necessary to achieve
your desired consistency.
6. Serve:
◦ Once cooked, taste and adjust seasoning if needed. Serve hot, optionally
garnished with fresh cilantro or avocado.
Macronutrients (per serving):
• Calories: ~320
• Protein: ~30g
• Carbohydrates: ~30g
• Fat: ~10g
• Fiber: ~8g
Notes:
• You can add other vegetables like zucchini or corn for extra nutrition.
• This chili can be stored in the refrigerator for up to 4 days and also freezes well for longer
storage.