Chili (makes 6 servings)

Calories: 350; protein: 25g; carbs: 40g; fat: 10g (per serving)

Ingredient List

• 1 lb. ground turkey

• 1 cup dry barley

• 1 large onion, chopped

• 4 cloves garlic, minced

• 2 bell peppers, diced

• 2 medium potatoes, diced

• 1 can (15 oz) kidney beans, drained and rinsed

• 1 can (15 oz) black beans, drained and rinsed

• 1 can (15 oz) diced tomatoes

• 1 can (15 oz) tomato sauce

• 1 can (6 oz) tomato paste

• 2.5 cups water or beef stock

• 2 beef bouillon cubes

• 1 tbsp. granulated garlic

• 2 tsp. chili powder

• 1 tbsp. cumin

• 1 tsp. paprika

• 1 tsp. oregano

• Salt and black pepper to taste

Instructions

1. Heat a large pot on the stove

2. Add the ground turkey and cook until it's no longer pink, breaking it apart as it cooks. Remove any excess fat if needed.

3. Add the chopped onion and minced garlic to the turkey. Sauté for a few minutes until the onions become translucent.

4. Stir in the diced bell peppers and potatoes. Cook for an additional 3–4 minutes.

5. Add the kidney beans, black beans, diced tomatoes, tomato sauce, and tomato paste to the pot. Mix well.

6. Dissolve the beef bouillon cubes in 2.5 cups of water or beef stock, then pour the liquid into the pot.

7. Add granulated garlic, chili powder, cumin, paprika, oregano, salt, and black pepper to taste. Stir all the ingredients together.

8. Add the dry barley to the pot and stir to combine.

9. Reduce the heat to low, cover the pot, and let the chili simmer for about 45–60 minutes, or until the barley is tender and the chili has thickened. Stir occasionally.

10. Adjust the seasoning if needed.

11. Serve hot, garnished with your choice of toppings such as shredded cheese, chopped green onions, or a dollop of Greek yogurt.