Ultra Tasty Turkey Chili with Barley and Black Beans

January 16, 2015


This tasty chili will warm you up on those cold winter days.  I have been making this chili for my family for years - it is so easy to make and since it is technically a "lighter" version of a standard chili recipe I feel good about serving it to my family. The black beans and barley add fiber but also a nice combination of flavours, and the red pepper chili, if you choose to use it, will really get you warmed up on a cold day ( and keep the warmth going as you head out to shovel all that snow!).

I also love storing leftover chili in the freezer so that when my husband inevitably asks that age old question -

"What should I have for lunch?"

I can quickly respond with,

"Turkey chili, it's in the freezer"

And then my work is done, because all he needs to do is pop it in the microwave and I can continue enjoying my relaxing weekend. So whenever you're hungry, you're always less than 5 minutes away from a healthy, hearty and hot meal!

So this weekend try out this delicious Turkey Chili for yourself!

Ultra Tasty Turkey Chili with Barley and Black Beans

This chili is delightfully filling but won’t make you feel too full.  The turkey makes this version lower in calories than beef chili but just as tasty!


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)


  1. Heat vegetable oil in a medium sized pot. Add the shallots, garlic and turkey, saute meat until no longer pink. 
  2. Add the remaining ingredients, bring to a boil, then reduce heat and simmer until the beans and barley are tender (approximately thirty minutes).
  3. Remove bay leaves before serving.
  4. Freeze leftovers in the Burger Master container (allow chili to cool before filling container).



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