This is adapted from Dinner with Julie and I think it’s my new favorite chili recipe. Super lean, super tasty and easy to add to (think frozen peas and corn) – I’ve also served it over roasted broccoli with no complaints and any kind of crusty bread on the side is always welcome!
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 c.+ good strong chicken (or beef) broth + 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 – we like fire roasted tomatoes
2 cans (19 oz/540 mL) white kidney beans or navy beans (I usually do one of each), rinsed and drained – sometimes I also add some black beans
1/2 c. pot (or pearl) barley
Garnish Ideas – sour cream, grated cheese, chopped cilantro, diced avocado and/or tomatoes, corn bread, toasted sourdough slices, crumbled bacon, chopped green onion or pickled red onion
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 with your favorite garnishes, or refrigerate or freeze it for another day. Enjoy!
- Category: Ground Turkey/Chicken, Barley, Freezes Well, Beans