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Red Lentil Chili


You won’t even taste the fiber in this filling chili—all 12 grams of it.

What You Need

  • Vegetable oil spray
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 pound ground turkey breast
  • 3 cups water
  • 2 tomatoes, chopped
  • 1 sweet red pepper, finely chopped
  • 1 stalk celery, chopped
  • 8 teaspoons Benefiber® Unflavored powder
  • 1/8 teaspoon cayenne
  • 1 ½ teaspoon cumin
  • 1 bay leaf
  • 2 tablespoons chili powder
  • 1 tablespoon cocoa powder
  • Heaping ¼ teaspoon salt
  • 1 cup red lentils
  • Garnish:
  • 2 tablespoons chopped red onion
  • 2 tablespoons shredded low fat cheddar cheese


  1. Heat large heavy-bottomed stock pot over medium heat, lightly spritzed with vegetable oil spray, add onion and garlic and cook until golden brown stirring regularly (about 8 minutes).
  2. Add ground turkey to onion mixture and cook until brown stirring regularly (about 10 minutes).
  3. Add all other ingredients except for lentils; stir and bring to a boil.
  4. Reduce heat and simmer for 20 minutes.
  5. Add lentils and continue to cook for 15 minutes; remove bay leaf before serving.
  6. Serve hot, dividing chili evenly into four bowls. Top each with ½ tablespoon onions and ½ tablespoon cheddar.
Cooking time (duration)

1 hr

Number of servings (yield)

4 servings




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