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Nutrition Facts
Serving Size 1 (319g) Recipe makes 11 servings The following items or measurements are not included below: Ro-Tel diced tomatoes with peppers
Calories 256
Calories from Fat 60		(23%)
Amount Per Serving		%DV
	Total Fat 6.7g	10%
	Saturated Fat 1.6g	8%
	Monounsaturated Fat 2.3g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.2g
Cholesterol 48mg		16%
Sodium 346mg		14%
Potassium 492mg		14%
Total Carbohydrate 34.2g		11%
	Dietary Fiber 7.3g	29%
	Sugars 2.0g
Protein 17.1g		34%
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Turkey Barley Chili With Rotel Tomatoes

Recipe #396670 | 1¼ hours | 10 min prep

⁽⁰⁾ RATE IT NOW Print Recipe

By: ColSanders
Oct 27, 2009

This is another major variation on Quaker's Chicken Barley Chili. I used Rotel diced tomatoes and green chilies which added a real kick up in the taste. This recipe makes a lot and it keeps and reheats great.

SERVES 11 (change servings and units)

Ingredients

3 (10 ounce) cans Ro-Tel diced tomatoes with peppers
1 (14 1/2 ounce) can fat free chicken broth (I like to use the reduced sodium)
1 cup barley (not quick cooking)
4 cups water
1 tablespoon chili powder
1 teaspoon cumin
1 (15 ounce) can garbanzo beans, drained and rinsed
1 (15 1/4 ounce) can corn, drained (or corn mixed with chopped peppers)
1 (15 ounce) can green beans, drained
1 1/2 lbs ground turkey

Directions

1
In a large saucepan, combine first 6 ingredients (tomatoes through cumin).
2
Over high heat bring to a boil; cover and reduce heat to low.
3
Simmer for 40 minutes, stirring occasionally.
4
While barley cooks, brown ground turkey in a medium skillet with a little oil, set aside.
5
After the 40 minutes, add beans, corn, and turkey; increase heat to high until chili comes to a boil.
6
Cover and reduce heat to low.
7
Simmer for another 5 minutes, or until barley is tender.
8
If upon standing the chili becomes too thick, add more chicken broth or water until chili is desired consistency.