Black Bean, Barley and Turkey Chili Recipe -
Black Bean, Barley and Turkey Chili Recipe
  • READY IN 55 mins

Black Bean, Barley and Turkey Chili

Recipe by  

"This hearty and healthful chili will be a family favorite and can be prepared in just 15 minutes!"

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Original recipe makes 6 to 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    55 mins


  1. 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.
  2. 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.
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  • Nutrition Notes: High in fiber and a good source of potassium.

Reviews More Reviews

Most Helpful Positive Review
May 25, 2003

I really enjoyed this chili! I love barley and am thrilled to have an exciting way to eat it (rather than the usual beef-barley soup). I made two changes to the recipe though - I added about double the amt of chili powder; and /i could only find "regular" barley (the kind in the bag, Goya brand - so I cooked it much longer - it probably simmered for over an hour which really let the flavors develop and blend. I will definitely make this again!!

Most Helpful Critical Review
Oct 25, 2005

Basically a good recipe, but it needs quite a bit more seasoning. I added a lot more garlic, chili powder and some more salt. It was much better the second day too!


33 Ratings

Jan 21, 2005

Great healthy chili recipe. Did'nt have quick-cook barley, so I used the regular kind and cooked for about 1 1/2 hrs and added the black beans the last 1/2 hr. It turned out delicious. This recipe went right to the recipe book!

Apr 08, 2006

This is pretty much my favorite... It's easy, healthy, comfort food. I've had so many people ask me for the recipe. I add less meat and more barley adn serve with Buttermilk cornbread. It's really the perfect meal.

Feb 06, 2006

This was a hit at my Super Bowl party yesterday. The only bad thing about this chili was there were very little leftovers. If I had to change anything, I'd cut the amount of broth added in half, and I'd add a little more spice--A couple drops of Insanity Sauce would do the trick ;-) Overall this was excellent.

Nov 14, 2005

I didn't have any of the quick barley, so I used the regular kind, put in a whole can of chicken broth and cooked it for about an hour. This was so good the first night and even better warmed up for lunch the next day! My husband's usually skeptical when I use ground turkey in place of ground beef, but he even said he didn't think beef would improve on this chilli, and asked when we could have it again. This is definitely going into the regular rotation!

Oct 06, 2005

This soup is great but needs some changes to be amazing. The flavour needs to be upped. Double all the spices use 2 cups of veg. juice 2 cans of tomatoes and 2 cup of chicken broth. With these changes this becomes a wonderful soupy style chili. YUM!

Feb 22, 2005

Very good but a little bland. Next time I will add a little bit more of a kick to it.


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  • Calories
  • 294 kcal
  • 15%
  • Carbohydrates
  • 22.5 g
  • 7%
  • Cholesterol
  • 77 mg
  • 26%
  • Fat
  • 13 g
  • 20%
  • Fiber
  • 4.8 g
  • 19%
  • Protein
  • 23.9 g
  • 48%
  • Sodium
  • 607 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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