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Lentil Chili
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1 pound lean ground turkey
1 can (49 ounces) reduced-sodium chicken broth
2 cups lentils, rinsed
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium onion, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon pepper
In a Dutch oven, cook turkey over medium heat until no longer pink; drain. Add the
remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 25-30
minutes or until lentils are tender.
Yield: 8 servings.
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |