Turkey Barley Chili Recipes

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TURKEY BARLEY CHILI



Turkey Barley Chili image

This turkey barley soup is hearty, filling, and full of flavor! It's a comforting and hearty meal that's perfect for cold weather.

Provided by Anne

Categories     Recipes

Time 40m

Number Of Ingredients 14

1 32-oz container low sodium vegetable broth
1 cup pearled barley
2 tbsp olive oil
1 lb lean ground turkey
2 cloves garlic, minced
1 onion, diced
2 bell peppers, diced
1 zucchini, diced
1 cup mushrooms, diced
2 14-oz cans diced tomatoes
1 8-oz can tomato sauce
1 15-oz can kidney beans, drained and rinsed
2 tbsp chili powder
2 tsp cumin

Steps:

  • Combine vegetable broth and barley in a medium pot. Bring to a boil, reduce heat to low, cover, and simmer for about 30 minutes, until barley is tender and most liquid is absorbed.
  • While barley is cooking, chop all veggies and prep remaining ingredients.
  • Heat olive oil in a large pot or saute pan with tall edges. Add ground turkey, garlic, onion, bell pepper, zucchini, and mushrooms. Saute until turkey is fully cooked and veggies are tender, about 7-10 minutes.
  • Add remaining ingredients to the pan, along with the barley and any remaining broth once it's tender.
  • Stir all ingredients together and cook until heated through.

HEARTY BARLEY TURKEY SOUP



Hearty Barley Turkey Soup image

Just the best turkey soup ever. If you brined your turkey, you will need to add less salt to the soup.

Provided by JR

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 3h50m

Yield 12

Number Of Ingredients 18

5 quarts water, or as needed
1 turkey carcass
1 ½ cups coarsely chopped onion
3 stalks celery
½ cup chopped carrot
10 whole black peppercorns
1 pinch dried thyme, or to taste
1 bay leaf
1 ½ pounds carrots, cut into 1-inch chunks
2 onions, diced
6 stalks celery, cut into 1/2-inch slices
1 cup barley
½ cup chopped mushrooms
2 bay leaves
2 teaspoons salt
1 teaspoon dried marjoram
½ teaspoon ground black pepper
1 pinch dried thyme

Steps:

  • Bring water and turkey carcass to a boil in a large pot; add 1 1/2 cup chopped onion, 3 stalks celery, 1/2 cup chopped carrot, peppercorns, 1 pinch thyme, and 1 bay leaf. Simmer, skimming excess fat and foam from top of stock as needed, 2 to 2 1/2 hours. Add more water to stock as it evaporates. Remove carcass from stock and cool. Pull meat from bones and shred; refrigerate until needed. Strain stock and return liquid to pot.
  • Mix 1 1/2 pounds carrots, 2 onions, 6 stalks celery, barley, mushrooms, 2 bay leaves, salt, marjoram, black pepper, and 1 pinch thyme into turkey stock and bring to a boil. Reduce heat and simmer soup, stirring occasionally, until barley is fully cooked, 1 hour and 20 minutes. Add turkey meat to the soup and simmer for 10 more minutes. Remove bay leaves before serving.

Nutrition Facts : Calories 113.1 calories, Carbohydrate 22.5 g, Cholesterol 2.4 mg, Fat 1.5 g, Fiber 5.8 g, Protein 3.8 g, SaturatedFat 0.4 g, Sodium 471.5 mg, Sugar 5.2 g

BARLEY CHILI



Barley Chili image

"A friend gave me this recipe using wheat, which I replaced with barley," notes Marv Salter of West Hills, California. The barley makes this dish a hearty meal for a chilly day.

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 3 cups.

Number Of Ingredients 11

1/2 pound lean ground beef (90% lean)
1 small onion, chopped
2 tablespoons all-purpose flour
4 cups water
1/3 cup medium pearl barley
1/2 cup tomato sauce
1-1/2 teaspoons beef bouillon granules
1 teaspoon chili powder
3/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon dried oregano

Steps:

  • In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in flour. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until barley is tender.

Nutrition Facts : Calories 239 calories, Fat 6g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 599mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 5g fiber), Protein 19g protein.

TURKEY BARLEY CHILI WITH ROTEL TOMATOES



Turkey Barley Chili With Rotel Tomatoes image

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.

Provided by ColSanders

Categories     Poultry

Time 1h10m

Yield 11 serving(s)

Number Of Ingredients 10

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

Steps:

  • In a large saucepan, combine first 6 ingredients (tomatoes through cumin).
  • Over high heat bring to a boil; cover and reduce heat to low.
  • Simmer for 40 minutes, stirring occasionally.
  • While barley cooks, brown ground turkey in a medium skillet with a little oil, set aside.
  • After the 40 minutes, 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 chicken broth or water until chili is desired consistency.

Nutrition Facts : Calories 256.2, Fat 6.7, SaturatedFat 1.6, Cholesterol 48.9, Sodium 346.6, Carbohydrate 34.2, Fiber 7.3, Sugar 2, Protein 17.1

TURKEY CHILI



Turkey Chili image

You might not think of chili as an easy weeknight dish, but this turkey version from Pierre Franey will change your mind. It's fabulous, it's healthy and it can be ready in about a half hour. A combination of dark and white meat really adds depth and richness of flavor, so try to find a mix, but all white meat (or a mixture of ground beef and turkey) will yield a stellar batch too.

Provided by Pierre Franey

Categories     weeknight, project, main course, side dish

Time 35m

Yield 6 servings or more

Number Of Ingredients 18

1 tablespoon olive oil
2 pounds ground turkey, white and dark combined
2 cups coarsely chopped onions
2 tablespoons chopped garlic
1 large sweet red pepper, cored, deveined and coarsely chopped
1 cup chopped celery
1 jalapeno pepper, cored, deveined and finely chopped
1 tablespoon fresh oregano, chopped, or 1 tablespoon, dried
2 bay leaves
3 tablespoons chili powder
2 teaspoons ground cumin
3 cups canned diced tomatoes
2 cups chicken broth, fresh or canned
Salt and freshly ground pepper to taste
2 15-ounce cans of red kidney beans, drained
2 cups shredded cheddar cheese
1 cup sour cream (optional)
Sliced lime for garnish (optional)

Steps:

  • Heat the oil over high heat in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.
  • Add the onions, garlic, sweet pepper, celery, jalapeno pepper, oregano, bay leaves, chili powder and cumin. Stir to blend well. Cook for 5 minutes.
  • Add the tomatoes, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.
  • Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve in bowls with cheddar cheese, and sour cream and lime wedges, if desired.

Nutrition Facts : @context http, Calories 680, UnsaturatedFat 15 grams, Carbohydrate 51 grams, Fat 30 grams, Fiber 14 grams, Protein 55 grams, SaturatedFat 11 grams, Sodium 1496 milligrams, Sugar 14 grams, TransFat 1 gram

LEFTOVER TURKEY CHILI



Leftover Turkey Chili image

Put leftover roast turkey to good use in this simple, flavor-packed chili. Using fire-roasted tomatoes gives it an extra layer of toasty flavor, but regular diced tomatoes work fine, too. For a change-up from the traditional cornbread side, try it ladled over leftover mashed potatoes!

Provided by Food Network Kitchen

Categories     main-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 15

2 tablespoons vegetable oil
1 medium onion, diced
1 green bell pepper, diced
1 small jalapeno, seeded and minced
2 cloves garlic, chopped
1/4 cup chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
Kosher salt and freshly ground black pepper
3 to 4 cups leftover roasted turkey meat, white and dark combined, chopped or pulled into 3/4-inch pieces
One 28-ounce can fire-roasted diced tomatoes
2 cups low-sodium chicken broth
Two 15-ounce cans pinto beans
Leftover mashed potatoes or cooked rice, for serving
Sour cream and chopped scallion, for serving

Steps:

  • Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper, and cook, stirring occasionally, until the vegetables are soft, about 6 minutes. Stir in the jalapeno and garlic and cook until they soften slightly, about 1 minute.
  • Stir in the chili powder, cumin, oregano, 1/2 teaspoon salt and a few grinds of pepper. Add the turkey and stir until well coated in the spices. Pour in the tomatoes and chicken broth and scrape up any spices that may have stuck to the bottom of the pan. Bring the chili to a simmer on medium-low and cook, uncovered, on until the liquid has reduced by a few inches and the chili has thickened, about 1 hour.
  • Drain and rinse one of the cans of beans; leave the bean liquid in the second can. Add all the beans plus the reserved bean liquid to the pot and heat until the beans are warmed through, about 10 minutes. Season to taste with more salt and pepper. Serve in bowls over potatoes or rice with a dollop of sour cream and sprinkle of chopped scallions.

SIMPLE TURKEY CHILI



Simple Turkey Chili image

This is a very simple and hearty chili with plenty of flavor. It's even better the second day! I serve this with lowfat Cheddar cheese and lowfat sour cream. It's also delicious with crackers.

Provided by Amanda Ingraham

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Turkey Chili Recipes

Time 1h

Yield 8

Number Of Ingredients 14

1 ½ teaspoons olive oil
1 pound ground turkey
1 onion, chopped
2 cups water
1 (28 ounce) can canned crushed tomatoes
1 (16 ounce) can canned kidney beans - drained, rinsed, and mashed
1 tablespoon garlic, minced
2 tablespoons chili powder
½ teaspoon paprika
½ teaspoon dried oregano
½ teaspoon ground cayenne pepper
½ teaspoon ground cumin
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Heat the oil in a large pot over medium heat. Place turkey in the pot, and cook until evenly brown. Stir in onion, and cook until tender.
  • Pour water into the pot. Mix in tomatoes, kidney beans, and garlic. Season chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.

Nutrition Facts : Calories 185 calories, Carbohydrate 18.8 g, Cholesterol 41.8 mg, Fat 6.1 g, Fiber 6.4 g, Protein 16.4 g, SaturatedFat 1.3 g, Sodium 450.3 mg, Sugar 0.8 g

WHITE TURKEY CHILI



White Turkey Chili image

Categories     Soup/Stew     Bean     turkey     Super Bowl     Kid-Friendly     Fall     Bon Appétit     Small Plates

Yield Serves 4

Number Of Ingredients 17

2 tablespoons vegetable oil
1/2 cup minced onion
1 1/2 tablespoons minced garlic
4 teaspoons ground cumin
1 pound uncooked turkey breast slices, cut into 1/2-inch cubes
1/2 pound ground turkey
3 cups (or more) chicken stock or canned low-salt broth
1/4 cup pearl barley
2 tablespoons chopped seeded jalapeño chilies
1 teaspoon dried marjoram
1 teaspoon dried summer savory
1 15- to 16-ounce can cannellini (white kidney beans) or Great Northern beans, rinsed, drained
1 15- to 16-can garbanzo beans (chickpeas), rinsed, drained
Several dashes of hot pepper sauce (such as Tabasco)
Chopped green onions
Grated cheddar cheese
Sour cream

Steps:

  • Heat vegetable oil in heavy large saucepan over medium heat. Add onion and garlic and sauté until tender, about 5 minutes. Add cumin and stir until fragrant, about 30 seconds. Add cubed turkey breast and ground turkey. Sauté until no longer pink, about 4 minutes.
  • Add 3 cups stock, barley, jalapeños, marjoram and summer savory to turkey mixture. Cover and simmer until barley is almost tender, stirring occasionally, about 40 minutes.
  • Add cannellini and garbanzo beans to chili. Simmer uncovered until barley is tender and chili is thick, about 15 minutes. Season with hot pepper sauce, salt and pepper. (Can be made 1 day ahead. Cover and chill.Bring to simmer before serving.)
  • Serve chili, passing green onions, cheese and sour cream separately.

CHILI WITH BARLEY



Chili with Barley image

From Falmouth, Kentucky, Shirley McClanahan notes, "This is one of those quick but delicious, one-dish dinner recipes you can never have too many of. It's a perfect, stick-to-the-ribs meal on those cold winter days when you need to be warmed from the inside out. My family loves it and even our minister raved about it at a potluck supper."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings (2-1/4 quarts).

Number Of Ingredients 9

1 pound ground beef
1 medium onion, chopped
2 garlic cloves, minced
4 cups water
1 cup quick-cooking barley
1 can (16 ounces) chili beans, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
1 envelope chili seasoning

Steps:

  • In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add water; bring to a boil., Stir in barley. Reduce heat; cover and simmer for 10 minutes or until barley is tender. Stir in the beans, tomatoes, tomato paste and chili seasoning; heat through.

Nutrition Facts :

QUINOA TURKEY CHILI



Quinoa Turkey Chili image

This heart-healthy turkey quinoa chili is not only tasty, it's a vitamin and protein powerhouse! -Sharon Giljum, San Diego, California

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 21

1 cup quinoa, rinsed
3-1/2 cups water, divided
1/2 pound lean ground turkey
1 large sweet onion, chopped
1 medium sweet red pepper, chopped
4 garlic cloves, minced
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 teaspoon ground cinnamon
2 cans (15 ounces each) black beans, rinsed and drained
1 can (28 ounces) crushed tomatoes
1 medium zucchini, chopped
1 chipotle pepper in adobo sauce, chopped
1 tablespoon adobo sauce
1 bay leaf
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup frozen corn, thawed
1/4 cup minced fresh cilantro
Optional toppings: Cubed avocado, shredded Monterey Jack cheese

Steps:

  • In a large saucepan, bring quinoa and 2 cups water to a boil. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat; fluff with a fork and set aside., Meanwhile, in a large saucepan coated with cooking spray, cook the turkey, onion, red pepper and garlic over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the chili powder, cumin and cinnamon; cook 2 minutes longer. If desired, serve with optional toppings., Add the black beans, tomatoes, zucchini, chipotle pepper, adobo sauce, bay leaf, oregano, salt, pepper and remaining water. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in corn and quinoa; heat through. Discard bay leaf; stir in cilantro. Serve with optional toppings as desired.Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

Nutrition Facts : Calories 264 calories, Fat 5g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 514mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 9g fiber), Protein 15g protein. Diabetic Exchanges

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