Turkey Lentil Chili with Torta Rolls
From the Kitchen of Denise Pugh
1 pound lean ground turkey
1 medium onion, chopped
6 cups (48 oz.) reduced-sodium chicken broth
2 cups lentils, rinsed
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes, un-drained
2 tablespoon chili powder
2 teaspoon ground cumin
1/4 teaspoon pepper
In a Dutch oven, cook turkey and onions over medium heat until no longer pink and onions are soft. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until lentils are tender.
Instead of all lentils I sometimes use a mix of rice, lentils and split-pea. You can also add or subtract the chili powder to your liking.