Black Bean, Barley and Turkey Chili/Stew

So I had some left over meat from Friday's taco dinner and I didn't want to throw it out, so I came up with this tasty chili/stew to use it up.  The family really liked this one!


4 cups Beef Broth + 4 cups Water
2 cups left over Taco Meat (see recipe)
1/2 cup dry Quick Cooking Pearled Barley (washed)
1 can Bush's Best Black Beans
1 tbsp. Tomato Paste
1/4 cup Reduced Sugar Ketchup
1/2 cup Onions (diced)
1-14.5 oz. can No Salt Added Diced Tomatoes
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder
1/2 tsp. Ground Coriander
1/2 tsp. Ground Cumin
2 tsp. Chili Powder
1/2 of a seeded Chipotle Pepper in Adobo Sauce (or to taste) minced
1/4 tsp. Adobo Sauce
1 cup Frozen Corn Kernels
1 tbsp. Olive Oil
1/2 tbsp. Cilantro (chopped)
Pepper to taste

In an 8 quart pot heat olive oil, then add onions and saute for 3 minutes or until translucent.  Add the beef broth and water and bring to a boil. Once boiling add the remaining ingredients except the Cilantro.  Return to a boil then simmer on medium-low for 1 hour (stirring occassionally).  After 1 hour turn off the heat and stir in the cilantro.
Serve topped with shredded cheddar cheese, sour cream, fresh tomatoes and avocado.


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