Turkey Barley Chili With Rotel Tomatoes

Submitted by ColSanders

"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."

 

• Ready In: 1hr 10mins
• Ingredients: 10
• Serves: 11

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

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.