Turkey Chili with Barley and Black Beans

Author: Canadian Living

  • Portion size 6 servings
  • Credits : Jodi Borneman


  • 2 teaspoons vegetable oil
  • 1 cup onion chopped
  • 2 teaspoons fresh garlic crushed
  • 1 lb ground turkey
  • 1 can whole tomatoes with juice
  • 1 1/2 cup chicken stock
  • 1/4 cup pearl barley
  • 1 tablespoon jalapeƱo pepper seeded and minced
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • 1 cup black bean
  • 2 tablespoons tomato paste
  • 1/3 cup green onion chopped
  • 1/3 cup light aged cheddar cheese shredded
  • 1/4 cup low-fat sour cream
  • 1/4 cup fresh parsley
  • 1/4 cup fresh basil


Spray a large non stick skillet with cooking oil, add the vegetable oil and place over medium heat. Add the onion and garlic and saute until browned, about 5 to 8 minutes.

Add the turkey and break it up with the back of a wooden spoon, saute until it's no longer pink, about 8 minutes. Add the tomatoes and juice, stock, barley, peppers, basil, oregano, bay leaves, beans and tomato paste to the pan. Break up the tomatoes and bring to a boil.

Simmer uncovered for 30 minutes, or until the barley is tender. Remove the bay leaves.

Garnish each serving with green onion, cheese, sour cream and parsley.
Share X

Turkey Chili with Barley and Black Beans