Turkey-Lentil Chili Bake

A robust and warming chili featuring lean ground turkey, hearty lentils, and black beans, all simmered in a savory tomato base, topped with a wholesome cornmeal-whole wheat cornbread crust.

• Prep: 20 min
• Cook: 55 min
• Total: 1 hr 15 min
• Servings: 6
• Cuisine: American
• Difficulty: Medium
• Cost: $3.97/serving

Dietary

• High-Fiber
• Nut-Free
• Soy-Free
• High-Protein

Tags

• bake
• budget-friendly
• comfort food
• one-pot
• savory

Ingredients

• 3 tablespoon olive oil
• 1.5 pound ground turkey (lean)
• 1 yellow onion (large, diced)
• 1 green bell pepper (large, diced)
• 3 clove garlic (minced)
• 2 tablespoon chili powder
• 1.5 teaspoon ground cumin
• 0.75 teaspoon smoked paprika
• 1 teaspoon salt
• 0.25 teaspoon black pepper (ground)
• 28 ounce crushed tomatoes
• 15 ounce black beans (rinsed, drained)
• 1 cup brown lentils (dry, rinsed)
• 3.5 cup chicken broth (low-sodium)
• 1 cup frozen corn kernels
• 1 cornbread topping
• 1 cup cornmeal
• 1 cup whole wheat flour
• 1 tablespoon baking powder
• 1 egg (large)
• 1 cup milk
• 0.5 cup shredded sharp cheddar cheese

Instructions

1. Preheat oven to 375°F (190°C).
2. Heat 1 tablespoon olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess grease.
3. Add the diced yellow onion and green bell pepper to the pot and cook until softened, about 5-7 minutes. Stir in the minced garlic, chili powder, ground cumin, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, cooking for 1 minute until fragrant.
4. Stir in the crushed tomatoes, black beans, rinsed lentils, and chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook for 25-30 minutes, or until lentils are tender, stirring occasionally. Stir in the frozen corn kernels.
5. While the chili simmers, prepare the cornbread topping: In a medium bowl, whisk together cornmeal, whole wheat flour, baking powder, and 1/2 teaspoon salt. In a separate bowl, whisk the egg, milk, and 2 tablespoons olive oil. Pour the wet ingredients into the dry ingredients and mix until just combined (do not overmix).
6. Spoon the cornbread batter evenly over the simmering chili. Place the Dutch oven in the preheated oven and bake for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
7. Let rest for 5 minutes before serving. Garnish with shredded sharp cheddar cheese if desired.

Notes

Leftovers of this chili bake reheat beautifully in the microwave or oven. Store individual portions in airtight containers for convenient grab-and-go meals. Add a dollop of Greek yogurt or a few slices of avocado for extra creaminess if desired.

Nutrition (per serving)

• Calories: 580
• Protein: 42.5 g
• Carbohydrates: 64.3 g
• Fat: 19.8 g
• Fiber: 14.1 g
• Sodium: 780 mg
• Saturated Fat: 5.2 g
• Sugar: 8.1 g
• Cholesterol: 125 mg