Spicy Turkey, Vegetable, and Lentil Chili



1 lb ground turkey (could use beef, even pork)

1 Tbsp olive oil

1 onion, finely minced (* I used a food processor for mincing all the vegetables, see photo)

2 carrots, finely minced *

2 garlic cloves, finely minced *

1 jalapeno, seeded and finely minced *

2 stalks of celery, finely minced *

5 Tbsp chili powder

2 Tbsp cumin

1 Tbsp oregano

2 28 oz cans diced tomatoes, undrained

2 Tbsp tomato paste

2 cups chicken or vegetable broth

¼ cup chipotle sauce (or to taste)

1 cup dried lentils

1 oz semi sweet chocolate

¼ cup bourbon, optional

salt and pepper to taste (some chicken broths are very salty)


Heat a large Dutch oven or pot over medium high heat. Add oil.

Add turkey, breaking up meat as it browns, about five minutes.

Add vegetables – see note about chopping – and sauté until softened, about 5 minutes.

Stir in spices, chili powder, cumin, and oregano and cook for one minute.

Add  tomatoes, paste, broth, and chipotle sauce. Stir to combine.

Add lentils, chocolate and bourbon.

Lower heat and simmer chili for at least 45 minutes and up to two hours adding liquid if needed.

Taste for salt.

Serve with fresh cilantro, diced onion and avocado, sour cream, grated cheddar cheese, and a squirt of lime juice. Hot sauce on the side of course! 

© Deer One Publishing 2021