Ingredients:
- 1 pound Ground turkey
- 3/4 cup Onion, minced
- 2 tablespoons Margarine
- 3 cups Water
- 1/2 teaspoon Garlic powder
- 1 tablespoon Chili powder
- 1 tablespoon Dry parsley flakes
- 1 teaspoon Paprika
- 2 teaspoons Dry mustard
- 1 15-1/2-ounce can Canned red kidney beans, drained
- 1 6-ounce can Tomato paste
- 1/2 cup Pearl barley
- 3/4 cup Cheddar cheese, shredded
Directions:
Preparation Time: 30 Minutes
Cooking Time: 70 Minutes
1. In large sauce pan, cook turkey and onions in margarine until turkey is browned and no longer pink in color, about 9 minutes. Drain; return turkey and onions to pan.
2. Add remaining ingredients except the cheese to turkey mixture; bring to boil, stirring frequently. Cover, reduce heat, and simmer 30 minutes, stirring occasionally.
3. Uncover and simmer 30 minutes, stirring occasionally.
4. Serve over cooked macaroni.
5. Sprinkle 3 tablespoons of cheese over each serving of chili.
Per Serving:
Calories 540
Total fat 26 grams
Saturated fat 9 grams
Cholesterol 104 milligrams
Sodium 579 milligrams
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