A hearty, halal-friendly chili packed with lean turkey, beans, lentils, and quinoa—perfect for meal prep, post-workout fuel, or cozy gatherings.

Scale

1 lb ground turkey or chicken (halal-certified)

1 tbsp olive oil

1 large yellow onion, diced

4 cloves garlic, minced

1 red bell pepper, chopped

2 cans black beans, drained and rinsed

1 can kidney beans

3/4 cup cooked quinoa

1 cup red lentils, cooked

1 can diced tomatoes (low sodium)

2 tbsp tomato paste

2 tsp smoked paprika

1 tbsp chili powder

1 tsp ground cumin

Salt and pepper to taste

2½ cups low-sodium vegetable or chicken broth

Optional: 1 chopped jalapeño or 1 tbsp apple cider vinegar

Heat olive oil in a large soup pot or Dutch Oven.

Add onion and sauté for 3–4 minutes.

Add garlic and bell pepper; sauté another 3 minutes.

Add ground turkey and cook until browned.

Stir in seasonings, then add tomatoes, tomato paste, broth, beans, lentils, and quinoa.

Mix well and bring to a boil, then reduce to simmer.

Cook uncovered 35–40 minutes until thickened, stirring occasionally.

Taste and adjust seasoning. Add vinegar or jalapeños if desired.

Freezes well for up to 3 months.

Swap beans or meat based on dietary preferences.

Top with avocado or Greek yogurt.

Keywords: high protein chili, turkey chili, healthy bean chili, halal chili recipe, meal prep chili