Turkey Chili
- 1 T olive oil
- 1 medium onion diced
- 1 green pepper chopped
- 1 14.5 oz can of diced tomatoes
- 1 14.5 oz can chicken broth low fat or fat free (or the equivalent of boxed or homemade stock)
- 1 cup of barley
- 1 can (@ 15 oz) garbanzo beans
- 1 can (@ 15 oz) navy beans
- 1 can (@ 15 oz) great northern beans
- 1 can (@ 15 oz) whole kernel corn, undrained)
- 1 small can chopped green chilies
- 1 1/2 T chili powder
- 1 1/4 t ground cumin
- 2 – 3 cups water
- fresh ground black pepper and salt to taste
- 1 lbs. ground turkey sautéed in another T of olive oil
Optional to garnish
- Shredded cheddar cheese (reduced or no fat)
- Sour cream (reduced or no fat)
Heat the table spoon of olive oil in the bottom of your soup pot and sauté the onion and green pepper until softened. Add the next 9 ingredients and stir well. I always add the water last – sometimes 3 cups is more than the pot can hold, depending on the size of your soup pot. Stir in the chili powder and cumin and some black pepper. Bring to a boil and then cover and let simmer for 40 minutes, stirring occasionally. Add the cooked ground turkey and bring back to a boil. Let simmer another 5 -10 minutes until the barley is tender. If the chili is too thick, now or after it stands add more chicken broth or water to reach desired consistency. Add more black pepper and salt to taste and serve with shredded cheddar and/or sour cream on top.
Since this is my own recipe based on my grandmother’s chili recipe, I don’t have a nutritional break down for it. I sometimes add mushrooms or chopped carrots, depending on what I have on hand. Makes BIG pot – use a 7 – 8 quart soup pot if you have it as 6 quart one will be very full. Freezes well.