BIG-BATCH TURKEY-LENTIL JOES

Big-Batch Turkey-Lentil Joes image

Perfect for feeding a crowd or freezing for later, this recipe makes enough for 12 hearty sandwiches-or about 7 cups of soul-satisfying chili if you prefer to skip the buns. Serve on hamburger buns with red onion and pickle chips.

Provided by Juliana Hale

Categories Soups, Stews and Chili Recipes Stews

Time 1h

Yield 12

Number Of Ingredients 12

Ingredients

1 (32 ounce) carton low-sodium chicken broth
1 ½ cups brown lentils
1 tablespoon olive oil
1 cup chopped yellow onion
½ cup chopped carrot
1 pound ground turkey
3 cloves garlic, minced
1 (15 ounce) can crushed fire-roasted tomatoes
⅓ cup chopped pimiento-stuffed green olives
3 tablespoons mild chili powder
3 tablespoons tomato paste
2 tablespoons cider vinegar

Steps:

Bring broth to a boil in a Dutch oven. Stir in lentils; return to a boil. Reduce heat and simmer, covered, until tender, 20 to 25 minutes. Drain in a colander.
Heat oil in the Dutch oven over medium heat. Add onion and carrot; cook until tender, 5 to 6 minutes. Add turkey and garlic; cook, stirring to break up lumps, until turkey is browned. Drain any grease.
Stir in tomatoes, olives, chili powder, tomato paste, and vinegar. Bring to a boil; reduce heat and simmer, stirring frequently, until slightly thickened, about 8 minutes. Stir in cooked lentils; cook until heated through, about 2 minutes more.

Nutrition Facts : Calories 195.8 calories, Carbohydrate 21.9 g, Cholesterol 29.1 mg, Fat 5.4 g, Fiber 9.6 g, Protein 16.3 g, SaturatedFat 1.2 g, Sodium 275.2 mg, Sugar 2.3 g