bcmom's kitchen

bcmom's kitchen

Thursday, January 5, 2012

Turkey and Barley Chili

I haven't really used barley much, but I bought some recently thinking it would be a good addition to our diet.  It's supposed to be really good for you.  I was thinking along the lines of a beef barley soup, but there was a chicken chili recipe on the box that caught my eye.  I cooked some turkey wings and some black beans earlier in the week, so it seemed like a perfect time to try the recipe - with my own spin to it, of course.

Turkey & Barley Chili

  • 1 T olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 stalk celery, chopped
  • 1/2 green pepper, chopped
  • 1 T chili powder
  • 1 t. cumin
  • 1 can (14.5 oz.) diced tomatoes
  • 16 oz. tomato sauce
  • 4 cups water
  • 1 cup medium barley
  • 2 cans (15 oz.) black beans, drained and rinsed
  • 1-1/2 cups frozen corn
  • 2 cups cooked turkey
  1. Heat olive oil in 6-qt. saucepan; add onions and garlic and saute while chopping celery and green pepper.  Add celery and pepper and continue to cook until very soft and starting to brown; add spices.
  2. Stir in tomatoes, tomato sauce, water, and barley.  Over high heat bring to a boil; cover and reduce heat to low. Simmer for 40 minutes, stirring occasionally.
  3. Add beans, corn, and turkey; increase heat to high until chili comes to a boil. Cover and reduce heat to low. Simmer for another 5 minutes, or until barley is tender. 
  4. If upon standing the chili becomes too thick, add more broth or water until chili is desired consistency. 
  5. Serve with grated cheese and/or sour cream, if desired

The original recipe did not call for the onions, garlic, celery or green pepper - but it just didn't seem like chili without them!  Or at least not without the onions and garlic.  While I was adding vegetables, I figured celery and green pepper couldn't hurt.  I also added about twice as many beans as the original recipe asked for.  Again - chili needs beans! - and I had them.

I'm planning to take this for potluck on Sabbath, so I haven't actually tried it yet - except for a quick taste, which was really good.  I'm thinking that I will need to add a bit more water, or maybe another can of tomatoes when I heat it up, because it turned out pretty thick.  I'm thinking of either making cornbread muffins to go with the chili or serving it with tortilla chips.  I think either would be really good with this.
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