Turkey Barley Chili With Rotel Tomatoes - cooking recipe

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
Preparation
    In a large saucepan, combine first 6 ingredients (tomatoes through cumin).
    Over high heat bring to a boil; cover and reduce heat to low.
    Simmer for 40 minutes, stirring occasionally.
    While barley cooks, brown ground turkey in a medium skillet with a little oil, set aside.
    After the 40 minutes, add beans, corn, and turkey; increase heat to high until chili comes to a boil.
    Cover and reduce heat to low.
    Simmer for another 5 minutes, or until barley is tender.
    If upon standing the chili becomes too thick, add more chicken broth or water until chili is desired consistency.

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