Turkey Chili (High Fiber, Low-Calorie and Low-Fat)

"After an evening of Recipe#248921 and Recipe#23385, I felt like I needed to unclog my arteries a bit and came up with this delicious recipe for chili. I know the ingredients sound like an odd combination, but it is delicious and healthy for you. You can make this big batch and freeze some for later."
 
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Ready In:
1hr 20mins
Ingredients:
14
Yields:
22 cups
Serves:
22
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ingredients

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directions

  • Brown the ground turkey and drain. Add the taco seasonings, garlic salt and stir until spices are fragrant.
  • Add celery and onions and cook until they are softened.
  • Add the remaining ingredients and bring to a boil then turn down to a simmer.
  • Cook until the lentils and barley are tender, about an hour or so.
  • You may want to add more water so that the chili is the consistency you like.
  • This freezes very well.
  • One serving is 1 cup.

Questions & Replies

  1. Hello! I’ve been making this chili on a weekly basis and I LOVE IT. My husband however absolutely hates squash and zucchini and asked if I could make a batch without - would this greatly affect how it will turn out? Should I add something else in place? Thank you!
     
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Reviews

  1. This was wonderful. My DH who DOES NIT LIKE BEANS loved it so much he took leftovers to work this morning. The only thing I omitted was the cilantro. Just because I didn't have any. Great job.
     
  2. I liked this a lot, it's good chili, and I like the lentils and barley in it! The reason I'm giving it four stars instead of five is the garlic salt. There's a fine line between just salty enough and too salty, and I feel like one tablespoon of garlic salt kicked this chili over that line. I am going to make it again, but I think that next time, I'll just add some minced garlic and skip the garlic salt. (also, step 2 says to add celery and onions, but celery isn't in the ingredient list...)
     
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