Turkey Chili with Barley and Black Beans
This chili is delightfully filling and using turkey rather than beef makes it a healthier version than your standard chili recipe. Add the red pepper flakes to help warm your tummy during those cold winter months!
2 tsp vegetable oil
2 shallots, minced
2 cloves garlic, minced
1 pound ground turkey
2 cups crushed tomatoes
2 cups stock (beef or vegetable)
¼ cup barley
1 cup black beans (dried or canned)
2 tbsp tomato paste
1 tbsp Italian spice mix
2 bay leaves
½ tsp red pepper flakes (optional)
- Heat vegetable oil in a medium sized pot. Add the shallots, garlic and turkey, saute meat until no longer pink.
- Add the remaining ingredients, bring to a boil, then reduce heat and simmer until the beans and barley are tender (approximately thirty minutes).
- Remove bay leaves before serving.
- Freeze leftovers in the Burger Master container (allow chili to cool before filling container).