Packing a thermos for lunch is a great option during the winter – here’s a hearty and healthy chili from the ladies at Sweet Potato Chronicles.
Turkey, white bean and barley chili
Ingredients:
- 1 tbsp (15 ml) olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 stick celery, finely chopped
- 1 green bell pepper, finely chopped
- 1 lb (450 g) ground turkey
- 2 tbsp (30 ml) chili powder
- 2 tsp (10 ml) ground cumin
- 1/2 tsp (2 ml) dried oregano
- 1/4 tsp (1 ml) salt
- 1 can (8oz/240 ml) low-sodium chicken stock
- 1 carrot, peeled and chopped
- 1 cup (250 ml) pearl barley
- 1 can (14 oz/398 ml) white beans, drained and rinsed
Method:
Heat the oil in a large Dutch oven over medium heat. Add the onion, garlic, celery and bell pepper. Cook until the onion is translucent and the vegetables are beginning to soften but are still crisp, about 5 minutes.
Add the turkey to the pan, breaking it apart with a wooden spoon. Cook until the turkey is no longer pink, about 6 minutes. Stir in the chili powder, cumin, oregano and salt. Add the chicken stock along with the carrot and barley. Cover and allow to simmer for about 10 minutes, stirring occasionally. Add the beans and mix well. Cover and cook on low heat for 10 to 15 more minutes.
Pour hot water in a thermos so it heats up while you warm up a serving of chili in the morning. Empty out the water, then carefully spoon the hot chili into the thermos. Seal it tight and add it to a lucky lunch box.
Courtesy Sweet Potato Chronicles
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