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Turkey Chili with Barley and Black Eyed Beans Recipe

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This recipe for Turkey Chili with Barley and Black Eyed Beans is from The Allan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp. vegetable oil
1 cup chopped onion
2 tsp. crushed garlic
1 pound ground turkey
1- 19 oz. tin whole tomatoes with juice
1 1/2 cups chicken stock
1 tsp. seeded and minced jalapeņo pepper
2 tsp. dried basil
1 tsp. dried oregano
2 bay leaves
1/4 cup pearl barley (can omit)
1 cup drained and rinsed black eyed beans or black beans (use whole tin if omitting pearl barley)
2 tbsp. tomato paste
1/3 cup chopped green onions
1/3 cup grated lower fat cheddar cheese
1/4 cup low fat sour cream
1/4 cup chopped parsley or basil
Directions:
Directions:
In a large non-stick pan heat the oil and then add onion and garlic and saute for 5 to 8 minutes or until the onions are browned. Add turkey and saute for 8 minutes until no longer pink. Add the tomatoes and juice, stock, barley, peppers, basil, oregano, bay leaves, beans, and tomato paste. Bring to a boil, and simmer uncovered for 30 minutes until the barley is just tender. Break the tomatoes apart with the back of a wooden spoon.
Garnish each serving with green onions, cheese, sour cream, and parsley.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Omit the barley to make the soup gluten free

 

 

 

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