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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Via Cucina, Arlington VA
Servings: 6
2 tablespoons vegetable oil
½ cup onion, minced
1 ½ tablespoons garlic, minced
4 teaspoons ground cumin
1 pound uncooked turkey breast, cut in ½ inch cubes
½ pound ground turkey
3 cups chicken stock
¼ cup pearl barley
2 tablespoons jalapeño, seeded and chopped
1 teaspoon dried marjoram
1 teaspoon dried summer savory
1 16 ounce can cannelini beans, rinsed and drained
1 16 ounce can garbanzo beans, rinsed and drained
Tabasco sauce, to taste
Chopped green onions, for garnish
Grated cheddar cheese, for garnish
Sour cream, for garnish
Heat vegetable oil in heavy large saucepan over medium heat. Add onion and garlic and sauté until tender, about 5 minutes. Add cumin and stir until fragrant, about 30 seconds. Add cubed turkey breast and ground turkey. Sauté until no longer pink, about 4 minutes.
Add 3 cups stock, barley, jalapeños, marjoram and summer savory to turkey mixture. Cover and simmer until barley is almost tender, stirring occasionally, about 40 minutes. Add cannellini and garbanzo beans to chili. Simmer uncovered until barley is tender and chili is thick, about 15 minutes. Season with hot pepper sauce, salt and pepper.
Serving Suggestion:
Serve chili, passing green onions, cheese and sour cream separately.