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.