Ingredients

• 2 lbs lean ground turkey
• 1 cup dried brown lentils, rinsed
• 2 cans (15 oz each) red kidney beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 large yellow onion, diced
• 2 bell peppers, diced
• 4 cloves garlic, minced
• 3 tbsp chili powder
• 1 tbsp smoked paprika
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 cups low-sodium chicken broth

Instructions

1. Heat a large skillet over medium-high heat. Add the ground turkey and cook until browned, breaking it apart with a wooden spoon. Drain any excess liquid.
2. Transfer the browned turkey to a large slow cooker.
3. Add the rinsed lentils, kidney beans, crushed tomatoes, diced tomatoes with green chilies, onion, bell peppers, and garlic to the slow cooker.
4. Stir in the chili powder, smoked paprika, cumin, oregano, salt, pepper, and chicken broth until all ingredients are thoroughly combined.
5. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the lentils are perfectly tender and the chili has thickened.
6. Ladle into bowls and serve warm. Top with a dollop of plain Greek yogurt for extra protein and creaminess if desired!