Turkey Lentil Chili

Turkey Lentil Chili

Everyone is trying to figure out what to do with their leftover turkey. I am no exception, which is how I came up with this Turkey Lentil Chili. One of the most exciting aspects of the dish is that I use not only the turkey meat, but the bone as well bone broth which imparts flavor and nutrients. Every time we prepare a turkey, we make a broth to use in the Southern Cornbread Dressing or i.e. Stuffing. Employing the turkey neck, gizzards and other parts, we cover them with liquid and slow cook them overnight. We also add celery and bay leaves to the broth which increases the depth of flavor.

I thought classic Indian ingredients would match well with these lentils, so I used ghee and turmeric to warm up the chili. Because I brine my holiday turkeys, you will not need much salt in this dish. Salt levels can vary depending on what parts of the bird you add to the chili so tasting this dish as it cooks is paramount. You should really begin consistently tasting everything you make. Helps to solve problems before they start. You can certainly use a crock pot to make Turkey Lentil Chili, or any of my other soups, particularly if you need to venture out while the pot is still on. Namaste!

Turkey Lentil Chili is the ideal way to transform your holiday bird into something fabulous.

Turkey Lentil Chili

A scrumptious solution for leftover holiday turkey, Turkey Lentil Chili is a nutritious, filling soup that is made with bone broth and love.
Prep Time 5 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 35 minutes
Course Appetizer, Main Course, Soup
Cuisine African American
Servings 12 people


  • Paring Knife
  • Cutting Board
  • Large Spoon
  • Large Pot


  • 5 cups Water
  • 5 cups Turkey Stock
  • 1 Cooked Turkey Leg, Wing
  • cups Cooked Turkey, cubed
  • cups Organic Yellow Lentils
  • ½ cup Organic Red Onion, minced
  • ¼ cup Organic Celery, minced
  • ¾ cup Organic Ghee
  • 3 cloves Organic Garlic, minced
  • 2 Sage Leaves, minced
  • 2 Bay Leaves
  • 2 tbsp Frontier Turmeric Twist, Savory Blend
  • ½ tbsp Organic Thyme
  • ½ tbsp Organic Basil
  • ½ tsp Real Salt


  • Chop vegetables.
  • Place all ingredients into the pot and bring to a boil on high heat.
  • Reduce heat to low and cook for about 2½ hours.
  • Once lentils are soft to the bite, remove from heat and serve immediately.
Keyword Autumn, Best Vegan Dessert, Cold Weather Recipes, Easy Soups, Healthy Soup Recipes, Holiday Leftovers, Lentil Soups, Plant Based, Plant Based Soups, Quick Dinner Ideas, Soup Recipes, Winter

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