soup · meal-prep · 45 min

Turkey lentil chili

Name: Turkey lentil chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 g 93% lean ground turkey, raw; 300 g Cooked lentils, drained; 400 g Canned crushed tomatoes; 160 g Red bell pepper — diced; 80 g Onion — diced; 250 ml Reduced-sodium chicken broth; 8 g Olive oil; 3 g Ground cumin; 2 g Paprika; 6 g Garlic — minced

A mild turkey and lentil chili with tomato and sweet pepper, made for small portions and freezer containers.

By GLP-3 Wiki · Updated September 2026 · How we review

AI-generated recipe illustration

makes 4 servings

28.9 g protein9.3 g fiber316 kcalper serving

One serving: 1 portion. Nutrition is estimated per serving; changing the batch size scales the ingredients.

Prep: 15 min · Cook: 30 min · Total: 45 min

Check ingredient labels for allergens and cross-contact.

Ingredients

400 g93% lean ground turkey, raw
300 gCooked lentils, drained
400 gCanned crushed tomatoes
160 gRed bell pepper — diced
80 gOnion — diced
250 mlReduced-sodium chicken broth
8 gOlive oil
3 gGround cumin
2 gPaprika
6 gGarlic — minced

Steps

Cook the base
Heat oil in a large saucepan. Cook onion and pepper for 5 minutes until soft. Add garlic, cumin and paprika and stir for 30 seconds.
Brown the turkey
Add turkey and break into small crumbles. Cook for 7–9 minutes until no large clumps remain and the meat reaches 165°F / 74°C.
Simmer
Add cooked lentils, crushed tomatoes and broth. Simmer partly covered for 15 minutes, stirring occasionally, until the chili thickens and the vegetables are tender.
Portion
Divide into four portions. If it is thicker than you like, loosen each portion with a splash of hot water before serving.

For a smaller portion

Start with a small bowl. Lentils add fiber and volume, so use a portion that suits you rather than pushing through fullness.

Notes

Refrigerate in shallow containers within 2 hours, or 1 hour above 90°F / 32°C. Keep at 40°F / 4°C or below for up to 3 days; reheat the portion you need to 165°F / 74°C.
Freeze cooled portions for up to 2 months. This is a mild chili; hot peppers are not required for the recipe.

Download the 50-recipe book (PDF)

Prints ingredients for 4 servings, with nutrition per serving.

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