Turkey Barley Chili With Rotel Tomatoes

ColSanders's Note:

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.

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 11

• 3 (10 ounce) cans Ro-Tel diced tomatoes with peppers
• 1 (14 ½ 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 ¼ ounce) can corn , drained (or corn mixed with chopped peppers)
• 1 (15 ounce) can green beans , drained
• 1 ½ 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.