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White Turkey Chili


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  • 1 cup chopped onion
  • 2 tbs. minced garlic
  • 1/4 cup olive oil (sometimes less)
  • 1 tb. ground cumin, or to taste
  • 1 lb. ground turkey
  • 2 lbs. skinless, boneless turkey breasts, cut in 3/4” cubes (I usually do not add this)
  • 2/3 cup pearl barley
  • 2 1-lb. cans chickpeas, rinsed and drained
  • 1 Tb. minced bottled jalapeno peppers (wear rubber gloves), or to taste
  • 6 cups chicken broth (can add up to 8 cups)
  • 1 tsp. dried marjoram
  • 1/2 tsp. dried savory, crumbled
  • 1-1/2 tbs. arrowroot, dissolved in 1/2 cup water
  • 4 cups coarsely grated Monterey Jack (about 1 pound) - I often use a cheddar jack mix
  • 1/2 cup thinly sliced scallions


Servings 8


Step 1

In a large kettle, cook the onion and the garlic in the oil over moderately low heat, stirring, until the onion is softened. Add the cumin, and cook the mixture, stirring for 5 minutes. Add the ground turkey and the cubed turkey and cook the mixture over moderate heat, stirring, until the turkey is no longer pink. Add the barley, the chickpeas, the jalapeno pepper, the broth, the marjoram, and the savory, and simmer the mixture, covered stirring occasionally, for 45 minutes. Stir the arrowroot mixture, add it to the chili, and simmer the chili, uncovered, stirring, for 15 minutes. Season the chili with salt and pepper, ladle it into heated bowl, and sprinkle it with the Monterey Jack and the scallions. I USUALLY ADD ALL OF THE CHEESE TO THE CHILI IN THE POT AND STIR IT IN.

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