THE RECIPE JOURNAL · Main Course
Ghostly Slow Cooker Turkey Lentil Chili
Warm up your evenings with this hearty and flavorful chili that’s perfect for cozy nights. Packed with tender turkey and wholesome lentils, it’s an easy slow cooker meal that’s both comforting and nutritious.
FROM THE KITCHEN • Ghostly Slow Cooker Turkey Lentil Chili
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by cooking the turkey in a nonstick skillet over medium heat until it’s nicely browned, about 5 to 8 minutes. Once it’s cooked, drain any excess fat. Then, transfer the turkey to your slow cooker. Add in the tomatoes, lentils, pumpkin puree, pinto beans, pearl onions, green chile peppers, 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 cook on low for 6 to 10 hours, allowing all those flavors to blend together beautifully.
Why you’ll love it
This chili is a hearty and comforting meal that combines the rich flavors of turkey and lentils. It’s perfect for busy days since the slow cooker does most of the work. Plus, it’s packed with protein and fiber, making it both satisfying and nutritious.
How to serve
Serve this chili with warm cornbread or over a bed of rice for a complete meal. Top it with shredded cheese, sour cream, or sliced avocado to add creaminess and a burst of flavor. A sprinkle of fresh cilantro or chopped green onions also brightens the dish.
Storage & leftovers
Let the chili cool completely before storing it in airtight containers. It keeps well in the refrigerator for up to 4 days and can be frozen for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of water if it has thickened too much.
