Reader recipe Turkey Chili with Barley and Black Beans
NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.

Turkey Chili with Barley and Black Beans

Reader recipes have not been checked or tested by The Canadian Living Test Kitchen.

By Jodi Borneman

Source: Jodi Borneman

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes
  • Cook time 43 minuntes
  • Portion size 6


  • 2 tsp 2tspvegetable oil
  • 1 cup 1cuponiononions, chopped
  • 2 tsp 2tspfresh garlic, crushed
  • 1 lb 1lbground turkey
  • 1 19 oz can 119 oz canwhole tomatoes, with juice
  • 1-1/2 cups 1-1/2cupschicken stock
  • 1/4 cup 1/4cuppearl barley
  • 1 tbsp 1tbspjalapeño pepperjalapeño peppers, seeded and minced
  • 2 tsp 2tspdried basil
  • 1 tsp 1tspdried oregano
  • 2 2bay leafbay leaves
  • 1 cup 1cupblack beanblack beans
  • 2 tbsp 2tbsptomato paste
  • 1/3 cup 1/3cupgreen oniongreen onions, chopped
  • 1/3 cup 1/3cuplight aged cheddar cheese, shredded
  • 1/4 cup 1/4cuplow-fat sour cream
  • 1/4 cup 1/4cupfresh parsley or fresh basil
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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.

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