This savory chili recipe boasts lean ground turkey, a variety of vegetables, and most importantly, barley. The rich fiber content in barley makes it one of the best whole grains you can eat, while its chewy, nutty texture fills you up.
Ingredients:
1 32 oz. container low-sodium vegetable broth
1 c. barley (not quick cooking)
2 tbsp. extra-virgin olive oil
1 lb. lean ground turkey
2 cloves garlic, minced
1 onion, diced
2 bell peppers, diced
1 small zucchini, diced
1 c. mushrooms, sliced
2 14 oz. cans diced tomatoes
1 c. tomato sauce
1 15 oz. can kidney beans, drained and rinsed
2 tbsp. chili powder
2 tsp. cumin
1/2 tsp. pepper
Directions:
In a large pot, add barley and vegetable broth. Bring to a boil, cover and cook for about 30 minutes. While barley is cooking, chop all your veggies and prepare the sauce, beans, spices, etc. Set aside. Add olive oil, ground turkey, garlic and onion into a pan. Sauté over medium high heat until turkey is fully cooked. Once barley is cooked, add all the other ingredients, including the cooked turkey, to the pot. Stir and serve hot.
Recipe provided by Anne P. of fANNEtastic food
