Slow Cooker Turkey and Lentil Chili is a traditional American recipe for a classic chili made with turkey (which can be leftovers) and lentils and which can be used as part of a New Year's day lucky feast. The full recipe is presented here and I hope you enjoy this classic American version of: Slow Cooker Turkey and Lentil Chili.
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A thick and hearty chili recipe made with minced turkey or seasonal leftovers and lentils for a healthy meal that will leave you feeling full and satisfied.
Ingredients:
500g minced turkey (or finely-chopped leftover turkey)
1 medium yellow onion, diced
2 garlic cloves, minced
2 tbsp tomato purée
1 1/2 tsp salt
200g dried green lentils
500ml water
225g tomato sauce
400g tin diced tomatoes
115g tin diced green chillies
2 tsp chilli powder
1 tsp ground cumin
1/2 tsp ground black pepper
To Garnish:
Coriander leaves, sliced chillies and sour cream, to garnish (optional)
Method:
In a non-stick frying pan over medium heat brown the minced turkey (omit this step if using cooked turkey).
When the turkey is half cooked, add the diced onions, garlic, tomato purée and salt to the pan and cook until the meat is completely browned If using cooked turkey fry the vegetables for 5 minutes and add the turkey at the end.
Transfer the vegetable and turkey mixture to your slow cooker.
Now add the lentils, water, tomato sauce, diced tomatoes, green chiles, chilli powder, ground cumin and black pepper to the turkey mixture and stir to combine.
Cover and cook on HIGH for 2-3 hours or on LOW for 4-6 hours, or until lentils are tender.
Serve warm and garnish with coriander leaves, sliced chillies and sour cream, if desired.
