Cannellini Bean and Lentil Turkey Chili
Prep time
Cook time
Total time
  • 1½ tablespoons olive oil
  • 1¼ lbs ground lean turkey
  • ¾ cup (about 4 cloves) shallots, finely chopped
  • 2 cups celery, diced
  • 1 green bell pepper, diced
  • 4 oz canned mild whole green chiles, diced
  • 1 cup green lentils
  • 15 oz canned low-sodium cannellini beans (white kidney beans), rinse and drained
  • 28 oz canned crushed tomatoes
  • 4 cups low-sodium chicken broth
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons chili powder
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • sour cream
  • grated cheddar jack cheese
  • thinly sliced green onions and/or coarsely chopped cilantro
  1. In a large pot or dutch oven, heat up the olive oil over medium heat.
  2. Add the ground turkey and cook until it's no longer pink, while breaking up the meat with a spoon or spatula. Season with a little salt and pepper.
  3. Add the shallots, celery, and green bell peppers, and season with a little salt and pepper. Cook for about 5 minutes, until the vegetables are soft.
  4. Add the lentils, cannellini beans, crushed tomatoes, chicken broth, green chiles, and all the spices. Stir together and bring to a boil.
  5. Reduce the heat to medium-low, then simmer for 30 minutes uncovered, stirring occasionally. Cover and simmer for another 30 minutes.
  6. Ladle into bowls and top with a dollop of sour cream, cheese, and green onions and/or cilantro, then serve.
Recipe by Sprig and Flours at