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4 Servings, about 1-1/2 cups each
Preparation Time: 30 Minutes
Cooking Time: 70 Minutes


    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 15½ ounce can
    Tomato paste 1 6-ounce can
    Pearl barley 1/2 cup
    Cheddar cheese, shredded 3/4 cup


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.

NUTRITION (per serving):

    Calories 540
    Total fat  26 grams
    Saturated fat  9 grams
    Cholesterol  104 milligrams
    Sodium 579 milligrams

United States Department of Agriculture, Center for Nutrition Policy and Promotion

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