Turkey Chili with Beluga Lentils and Roasted Sweet Potatoes
- Total Time: 1 hour 15 mins
- Yield: 8 servings 1x
Description
Chock full of hearty ingredients, warm spices, and healthy lean ground turkey, this is one soup to keep on rotation.
Ingredients
- 2-3 lbs (900 g - 1.35 kg) ground turkey,
- 3 tsp paprika
- 1/4 cup (60 ml) AP flour
- 1/2 cup (120 ml) olive oil
- 1 large vidalia onion, chopped into 1/2 inch pieces
- 6 garlic cloves, minced
- 1 large green jalepeno, diced (remove seeds if you want it a little less spicy)
- 1/4 cup (60 ml) tomato paste
- 4 tbsp (60 ml) chili powder
- 2 tbsp (30 ml) smoked chipotle chili powder
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp ground ginger
- 1 28-oz can crushed tomatos
- 2 cups (480 ml) white wine
- 8 cups (1.9 L) chicken stock
- 4 medium sweet potatoes, peeled and diced small
- 2 cans canellini beans
- 2 cups (480 ml) black beluga lentils
- 2 small cans corn
- 2 bell peppers (red, yellow or orange are my preference), diced
- 1/2 cup (120 ml) parsley leaves, minced
- greek yogurt and more chopped parsley to garnish
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees F. Toss diced sweet potatoes with 1/4 cup olive oil and season generously with salt and pepper. Roast for 30-40 minutes, tossing periodically until starting to caramelize. Set aside.
- Meanwhile, heat enough olive oil to coat the bottom of a large heavy bottom pot, such as a dutch oven, over medium-high heat. When oil is hot, add turkey and cook until cooked through and starting to brown. Add the onions and garlic and cook until softened and starting to caramelize, about 5-7 minutes. Sprinkle the flour over the turkey and cook for a minute or two, stirring constantly to cook off a bit of the raw flour taste. Add the jalepenos and saute another 2-3 minutes, until softened.
- Add the tomato paste, chili powders, cumin, coriander, ginger, and stir to combine. Add the wine, bring to a simmer, then add the chicken stock and tomatoes. Stir to combine, then bring to a boil and add the lentils. Reduce heat, and simmer for 30-45 minutes, until lentils are starting to get tender.
- Add the beans, corn, bell peppers, and sweet potatoes. Bring back to a boil and simmer for 15-20 minutes, until veggies are tender. Stir in parsley and serve immediately topped with greek yogurt and more parsley. This also freezes wonderfully.
- Prep Time: 15 mins
- Cook Time: 1 hour
- Category: Stew
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
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Frequently Asked Questions
What are black beluga lentils and why are they used here instead of regular lentils?
Black beluga lentils are small, firm lentils that hold their shape during the 30–45 minute simmer required by this recipe. Red or yellow lentils would dissolve into the broth rather than providing texture; green or French lentils are the best alternatives if beluga is unavailable.
Why does the recipe roast the sweet potatoes separately before adding them to the chili?
The instructions roast the diced sweet potatoes at 400°F for 30–40 minutes until they start to caramelize before adding them in the final 15–20 minute simmer. This prevents them from going mushy in the long-cooking chili and develops a caramelized flavor that plain-simmered sweet potato would not.
Why does this chili call for 2 cups of white wine?
After adding the spice paste and tomato paste, the recipe deglazes with 2 cups (480 ml) of white wine before the 8 cups of chicken stock go in. The wine adds acidity and body to balance the 4 tbsp chili powder, 2 tbsp smoked chipotle chili powder, and the sweetness from corn and sweet potatoes. 
Can this chili be frozen?
Yes — the recipe notes it “freezes wonderfully,” making it a good candidate for batch cooking. Cool completely before transferring to airtight containers; the lentils and beans reheat well without turning mushy.
