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4 Servings, about 1-1/2 cups each
| Ground turkey | 1 pound |
| Onion, minced | 3/4 cup |
| Water | 3 cups |
| Garlic powder | 1/2 teaspoon |
| Chili powder | 1 tablespoon |
| Dry parsely flakes | 1 tablespoon |
| Paprika | 1 teaspoon |
| Dry mustard | 2 teaspoons |
| Canned red kidney beans, drained | 1 15-1/2 ounce can |
| Tomato paste | 1 6-ounce can |
| Pearl barley | 1/2 cup |
| Cheddar cheese, shredded | 3/4 cup |
PREPARATION TIME: 30 MINUTES
COOKING TIME: 70 MINUTES
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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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