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Turkey, Veggie, & Barley Chili

A twist on traditional chili — Turkey, Veggie, and Barley Chili! A complete meal in one bowl. Barley is a whole grain, has lots of fiber, and contains 8 essential amino acids! Plus, it has a very pleasant, somewhat chewy texture.

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Turkey, Veggie, & Barley Chili

Makes about 10 servings

Ingredients:

  • 1 (32 oz) container vegetable broth (low sodium)
  • 1 C barley (not quick cooking)
  • 2 tbsp extra virgin olive oil
  • 1 pound of lean ground turkey
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 2 bell peppers, diced (any color)
  • 1 small zucchini, diced
  • 1 cup mushrooms, sliced (optional)
  • 2 (14 oz) cans diced tomatoes
  • 1 C tomato sauce (or jarred pasta sauce)
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 2 Tbsp chili powder
  • 2 tsp cumin
  • 1/2 tsp pepper

Instructions:

In a very large pot, add barley and vegetable broth. Bring to a boil, let simmer (covered) until cooked — about 30 minutes. While barley is cooking, chop all your veggies and prepare the sauce, beans, spices, etc. Set aside. Add olive oil, ground turkey, garlic, and onion into a medium sized pan. Sautee over medium high heat until turkey is fully cooked. Once barley is cooked (a lot of the liquid will have boiled off), add all the other ingredients, including the cooked turkey, to the pot! Stir and serve hot :)

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Click here for the original post with LOTS more photos!

Comments

  1. 3

    I made this for the first time last night. What a great recipe! It made more than I expected so I had enough left over for several lunches. My boyfriend had two big bowls and I sent him home with leftovers as well. Also, he SAYS that he hates squash (I substituted squash for the zucchini), but it was chopped so small that he had no idea it was in there until I told him. Luckily he continued to eat it anyway!

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