10.30.2017

Slow Cooker Turkey Lentil Chili | Fall Recipe



Today's video shares a hearty and healthful turkey lentil chili recipe for you to make in the slow cooker. It's perfect for a chilly, autumn day. Make it in the morning and enjoy it in the evening! Feel free to substitute the vegetables and spices I used for whatever you have in your kitchen.



Slow Cooker Turkey Lentil Chili with Vegetables
Serves 8

1 lb ground turkey
1 medium onion, chopped
2 garlic cloves, minced
1 6oz can tomato paste
1 tsp salt
pepper
1 cup dry green lentils
2 cups water
1 8oz can tomato sauce
1 8oz can diced tomatoes
1 4oz can diced green chiles, drained
1 tsp cumin seeds
2 celery sticks, chopped
1 red pepper, chopped

For garnish: chopped cilantro, sliced scallions, sour cream and avocado

In a skillet over medium heat, brown the ground turkey with a dash of olive oil. Add the onions and garlic, salt and pepper. Cook 2 minutes. Add the tomato paste to coat. Transfer the turkey mixture and add it to the slow cooker. Add the lentils, water, tomatoes, green chiles, cumin seeds (or whatever spices you'd like to use), celery and red pepper. Stir to combine. Cook on slow for 8 hours, or high for 4 hours. Garnish with chopped cilantro, scallions, sour cream and avocado... even cheese! Enjoy.


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Comment of the Week
Regarding my Carrot Muffin recipe, Lori S. writes, "I have made these muffins several times and they are delicious! The last time I just used shredded carrots and they turned out great. So if someone doesn't juice, just know that the whole carrot works too!"

Hi Lori, that's great to hear that shredded carrots work just as well in the recipe. Thank you for letting us know!

I hope you enjoy today's video. See you all on Thursday for an October Favorites video plus an amazing giveaway for The Daily Connoisseur readers. You won't want to miss it!


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8 comments:

Ladylike said...

Hello Jennifer,

What a coincidence to see your recipe, as we are having lentil chili for dinner tonight. My recipe is very similar to yours, but I use black beans, kidney beans and corn instead of turkey since we are vegetarians. I make chili once a week. It's one of my signature recipes. I like it because I can prepare it earlier in the day, allowing me to cross "dinner" off my list of things to do. Those who know your books know that starting dinner earlier in the day and having signature recipes are two of your suggestions. Your simpler curry recipe (my veggie version of it) and your broccoli cheddar soup recipe are also a part of my weekly rotation. My whole family loves your recipes! Thanks again!

Warm best,
Alexandra

MamaBirdEmma said...

This looks wonderful! Thank you for the recipe!

MamaBirdEmma said...

This looks wonderful! Thank you for the recipe!

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Cristina Castro said...

Great recipe Jennifer, thanks for sharing

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Patricia Gilbert said...

We just enjoyed this chili for dinner. I eliminated the salt and used reduced salt tomatoes, sauce, and paste since I follow the DASH diet and it was still delicious and full of flavor. Thanks for sharing!

 
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