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Turkey Chili with Pearl Barley

Recipe by Chef Marvin Woods

Chili Ingredients

  • 1 tablespoon canola oil or non-stick spray
  • 1 tablespoon garlic, minced
  • ¼ cup yellow onions, chopped
  • ¼ cup red and green bell peppers, chopped
  • 1 tablespoon Chipotle peppers, chopped
  • 10 oz. ground turkey
  • ½ tablespoon smoked paprika
  • ¼ teaspoon cumin
  • 1/8 teaspoon chili powder
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon black pepper
  • ¾ cup whole peeled tomatoes, with juice
  • ¼ cup tomato paste
  • ¾ cup cooked red beans
  • 1 cup water
  • 1 teaspoon kosher salt

Barley Ingredients

  • 2 ½ cups water or chicken stock
  • ½ teaspoon kosher salt
  • 1 cup pearl barley, rinsed
  • 10 oz. ground turkey
  • ½ tablespoon smoked paprika 


Chili: Heat the oil in a heavy, medium pot over medium heat. Add the onions, garlic and peppers and stir occasionally until golden, about 12-15 minutes. Combine the ground turkey and cook 5 minutes. Add the spices and stir until fragrant, about 1 minute. Stir in the tomatoes breaking them up with the back of a spoon. Add the beans, water, and 1 teaspoon of salt and simmer, covered, 15 minutes.

Barley: Bring the water or stock and salt to a boil in a medium saucepan. Reduce the heat to low and add the barley. Cook for 45 minutes, or until the barley is tender but chewy. Add the barley to the chili. To serve, ladle 1 cup of chili into a bowl. 


4 servings

Nutritional Information

Calories: 439
Fat: 12.7g
Carbohydrate: 75.3g
Saturated fat: 2.6g
Protein: 28g
Sodium: 325mg
Cholesterol: 23mg
Fiber: 8g


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