Direction

1. Add 1 tablespoon of olive oil to a large pot over medium heat and let it heat up. Add the ground turkey and sauté until no longer pink (about 5-6 minutes), breaking up the meat as it cooks.
2. Next, stir in all the seasonings and saute for another 1 minute.
3. Add another tablespoon of olive oil if needed, then the onion, red pepper and jalapenos and fold the mixture all together. Saute for 3-4 minutes then add the garlic and saute one more minute.
4. Stir in the tomato paste, then add the diced tomatoes, squash or pumpkin puree, chicken stock, bay leaves, lentils and bring to a boil over medium high heat. Then turn the heat down to medium or medium low to achieve a gentle simmer for 30-35 minutes (stirring occasionally), or until the lentils are cooked to your preferred doneness. Cook the chili with the lid on, tilted so it’s partially uncovered.
5. Taste and adjust the seasonings as needed… For example: add a little sugar for a hint of sweetness and to balance the heat, salt for a saltier flavor, cayenne for more heat, or more smoked paprika for a stronger smoky flavor.
6. Garnish with chopped jalapenos, chopped tomatoes, red or green onion diced onion, avocado, shredded cheese or sour cream.
7. Store leftovers in the refrigerator up to 5 days. Reheat on the stovetop or the microwave and be sure to add more chicken stock or even water since the lentils will continue to absorb the liquid in the chili as it sits. You can also freeze this chili for up to 1 month.