Receta 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
Ingredients:
- 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
Directions:
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.
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.
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.
If upon standing the chili becomes too thick, add more broth or water until chili is desired consistency.
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.