Black Bean Barley And Turkey Chili Recipes

TURKEY BLACK BEAN CHILI

Steps:

• Heat oil in a dutch oven over medium high heat; add turkey, onion& garlic and cook, stirring to break up the lumps, for about 5- 7 minutes or until turkey is no longer pink.
• Add seasonings, stir& cook for another 2 minutes.
• Drain off any excess fat.
• Add chilies, tomatoes & beans and combine thoroughly.
• Heat to boiling, stirring often.
• Reduce heat to low & simmer, stirring occasionally, for 30 minutes.
• Stir in lime juice & remove from heat.
• Serve topped with green onions & cheddar cheese.

BLACK BEAN TURKEY CHILI

Steps:

• In a 6-qt. stockpot, cook and crumble turkey with green pepper and onion over medium-high heat until no longer pink, 5-7 minutes. Stir in seasonings; cook 1 minute., Stir in tomato sauce, beans, corn, tomato and water; bring to a boil. Reduce heat; simmer, uncovered, to allow flavors to blend, about 10 minutes, stirring occasionally. If desired, serve with cheese. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

BLACK BEAN, BARLEY AND TURKEY CHILI

Steps:

• Place oil, onions, green pepper, chili powder, garlic, cumin, oregano and salt in a large (2-3 quart) nonstick saucepan or Dutch oven on medium-high heat. Cook, stirring frequently, for 3-4 minutes or until tender.
• Add turkey and cook, stirring to break up meat for 5 minutes or until cooked through. Add vegetable juice, tomatoes, chicken broth and barley. Increase heat to bring to a boil. Reduce heat to medium-low, cover and cook, stirring occasionally, for 15 minutes. Add beans, cover and cook 10 minutes.

TURKEY, BEEF AND BLACK BEAN CHILI

Steps:

• Heat olive oil in heavy large pot over medium-high heat. Add ground turkey and ground beef and saute until brown, about 3 minutes. Add cubed beef and garlic and saute 5 minutes. Add 2 cups water; bring to boil. Add cumin, chili powder, oregano, salt, and cayenne pepper. Reduce heat, cover, and simmer 10 minutes. Add tomato paste and sugar and simmer 5 minutes. Add tomatoes, onions, and peppers and simmer until vegetables are tender, about 30 minutes.
• Add black beans, cilantro and any amount minced hot chile peppers you may desire. Add beef broth 3/4 cup at a time, until thinned to desired consistency. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.) Bring chili to simmer. Ladle hot chili into bowls; top with grated cheddar cheese and serve.

BARLEY BEAN CHILI

Steps:

• Cook barley according to package directions; drain. In a large saucepan, saute onion and green pepper in oil for 5 minutes. Add barley and remaining ingredients; bring to a boil. Reduce heat; simmer uncovered for 20 minutes.

BLACK BEAN, BARLEY AND TURKEY CHILI

Steps:

• Place oil, onions, green pepper, chili powder, garlic, cumin, oregano and salt in a large (2-3 quart) nonstick saucepan or Dutch oven on medium-high heat. Cook, stirring frequently, for 3-4 minutes or until tender.
• Add turkey and cook, stirring to break up meat for 5 minutes or until cooked through. Add vegetable juice, tomatoes, chicken broth and barley. Increase heat to bring to a boil. Reduce heat to medium-low, cover and cook, stirring occasionally, for 15 minutes. Add beans, cover and cook 10 minutes.