01/23/2026
I’ve never been one for chili mostly because beans never agreed with me. But lately I’ve been able to digest lentils, which has been a huge moment in my kitchen. Hence, the lentil chili you’re about to dive into. It’s a bit different from your traditional chili in that it’s filling without the heavy feeling.
Freshly squeezed lemon juice, dill, parsley, scallions, spinach + jalapeno add a mellow sweetness to the gentle heat that rounds out this deeply savory broth. Enjoy!
Spicy Lentil Turkey Chili
Serves 4
Ingredients
1 Tablespoon extra-virgin olive oil
1 large shallot, peeled and thinly sliced
1 large yellow onion, peeled and thinly sliced
2 teaspoons sea salt, divided
1 large jalapeno, thinly sliced
1 bunch scallions, thinly sliced and ends trimmed
1 pound ground turkey
2 teaspoons dried oregano
2 teaspoons ground cumin
½ teaspoon chili powder
¼ teaspoon cayenne pepper
¼ teaspoon crushed red pepper flakes
3 cups chicken broth, plus more if needed
¼ cup dry green lentils
4 large bay leaves
Juice of ½ large lemon
1 (5 ounce) bag baby spinach
1 cup roughly chopped fresh flat-leaf parsley
½ cup roughly chopped fresh dill
Diced avocado, for serving
Dollop of dairy-free yogurt, for serving
Method
Heat the olive oil in a large skillet over medium heat. Add the shallot and saute for 2 minutes, stirring consistently, to ensure the shallot doesn’t burn. Stir in the onion and 1 teaspoon of sea salt. Saute for 12 minutes or until the onion is very tender and slightly caramelized. Drop in the jalapeno and scallions, stirring often. Saute for 2 minutes. Stir in the ground turkey, using a large spoon to break apart the meat. Cook for 4 minutes or until the meat is no longer pink. Shake in the spices. Stir gently to ensure the spices coat the turkey. Pour in the broth and lentils. Scatter the bay leaves into the chili along with the remaining 1 teaspoon of sea salt. Simmer for 40 minutes, uncovered, or until the lentils are tender. Add more broth, if needed.
Remove from the heat and discard the bay leaves. Stir in the baby spinach, lemon juice, fresh parsley and dill. Season to taste. Serve warm with avocado and a large dollop of yogurt, if desired.
Store leftovers in a sealed container in the refrigerator for up to 4 days.
