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Why This Recipe Is A Must Try
This chili is a comforting and hearty meal perfect for chilly days. It combines the rich flavors of turkey and lentils with a slow-cooked depth that makes every bite satisfying. Plus, it’s a healthy option packed with protein and fiber.
Tips For Best Results
- Brown the turkey before adding it to the slow cooker for extra flavor.
- Rinse lentils well to remove any dust or debris.
- Stir the chili halfway through cooking to prevent sticking and even heat distribution.
- Rinse lentils well to remove any dust or debris.
- Stir the chili halfway through cooking to prevent sticking and even heat distribution.
Directions
Brown the turkey in a nonstick skillet over medium heat, which should take about 5 to 8 minutes. Once it’s cooked through, drain any excess liquid. Then, transfer the turkey to your slow cooker. Add in the tomatoes, lentils, pumpkin puree, pinto beans, pearl onions, green chiles, and garlic. Give everything a good stir, then pour in the water and sprinkle in the brown sugar, chili powder, pumpkin pie spice, onion powder, salt, and pepper. Cover the slow cooker and let it simmer on low for 6 to 10 hours so all those flavors have time to meld together beautifully.
Perfect Side Pairings
Serve this chili with a dollop of sour cream or shredded cheese on top. A side of warm cornbread or tortilla chips can add a nice crunch. Garnish with fresh cilantro or green onions for a burst of color and freshness.
How To Preserve This Dish
Let the chili cool completely before storing it in an airtight container. It keeps well in the refrigerator for up to four days and can be frozen for up to three months. Reheat gently on the stove or in the microwave, adding a splash of water if needed.
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