Turkey Barley Chili With Rotel Tomatoes |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 11 |
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This is another major variation on Quaker's Chicken Barley Chili. I used Rotel diced tomatoes and green chilies which added a real kick up in the taste. This recipe makes a lot and it keeps and reheats great. Ingredients:
3 (10 ounce) cans ro-tel diced tomatoes with peppers |
1 (14 1/2 ounce) can fat free chicken broth (i like to use the reduced sodium) |
1 cup barley (not quick cooking) |
4 cups water |
1 tablespoon chili powder |
1 teaspoon cumin |
1 (15 ounce) can garbanzo beans, drained and rinsed |
1 (15 1/4 ounce) can corn, drained (or corn mixed with chopped peppers) |
1 (15 ounce) can green beans, drained |
1 1/2 lbs ground turkey |
Directions:
1. In a large saucepan, combine first 6 ingredients (tomatoes through cumin).
2. Over high heat bring to a boil; cover and reduce heat to low.
3. Simmer for 40 minutes, stirring occasionally.
4. While barley cooks, brown ground turkey in a medium skillet with a little oil, set aside.
5. After the 40 minutes, add beans, corn, and turkey; increase heat to high until chili comes to a boil.
6. Cover and reduce heat to low.
7. Simmer for another 5 minutes, or until barley is tender.
8. If upon standing the chili becomes too thick, add more chicken broth or water until chili is desired consistency.
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