Turkey Barley Chili With Rotel Tomatoes

• 3 (10 ounce) cans Ro-Tel diced tomatoes with peppers
• 1 (14 1/2 ounce) can fat free chicken broth (I like to use the reduced sodium)
• 1 cup barley (not quick cooking)
• 4 cups water
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 1 (15 1/4 ounce) can corn, drained (or corn mixed with chopped peppers)
• 1 (15 ounce) can green beans, drained
• 1 1/2 lbs ground turkey

1. In a large saucepan, combine first 6 ingredients (tomatoes through cumin).
2. Over high heat bring to a boil; cover and reduce heat to low.
3. Simmer for 40 minutes, stirring occasionally.
4. While barley cooks, brown ground turkey in a medium skillet with a little oil, set aside.
5. After the 40 minutes, add beans, corn, and turkey; increase heat to high until chili comes to a boil.
6. Cover and reduce heat to low.
7. Simmer for another 5 minutes, or until barley is tender.
8. If upon standing the chili becomes too thick, add more chicken broth or water until chili is desired consistency.

rotel, chicken broth, barley, water, chili powder, cumin, garbanzo beans, corn, green beans, ground turkey

Taken from www.food.com/recipe/turkey-barley-chili-with-rotel-tomatoes-396670 (may not work)