This is adapted from Dinner with Julie and I think it’s my favorite chili recipe – super lean, super tasty and easy to add to. I usually add in a handful of frozen peas or corn to the girl’s portions, and tonight we’re also trying out some banana flax bread (yesterday was leftovers so I did some baking).
Turkey Chili with Barley
1 large onion, finely chopped
2 lbs. lean ground turkey
1/4 c. chili powder
1 t. EACH oregano, ground cumin AND salt
1/2 t. EACH white pepper AND cinnamon
1 can (10 oz/284 mL) chicken broth, undiluted + some water if you need it later
1 c. salsa (from a jar, I use medium)
1 can (28 oz/796 mL) diced tomatoes, undrained
2 cans (19 oz/540 mL) white kidney beans or navy beans (I usually do one of each), rinsed and drained
1/2 c. pot (or pearl) barley
Heat up a bit of oil in a large skillet and saute the onion until softened, then add in the turkey and cook while stirring and breaking it up, until it’s no longer pink. Add in all of the spices (chili powder thru cinnamon) and mix well.
Stir in the broth, salsa, tomatoes, beans and barley and bring to a simmer then reduce the heat and cook for about 45 minutes until the barley is tender – you may need to add a bit of water. Taste and adjust the seasonings and serve it straight away (maybe with some sour cream?), or refrigerate or freeze it for another day. Enjoy!