If you like your chili spicy, do not remove the seeds from the jalapeño chilies.
INGREDIENTS | SERVES 4
- 1 pound uncooked turkey
- ½ of an onion
- 2 cloves garlic
- 2 tablespoons chopped jalapeño chilies
- 1 (15- to 16-ounce) can white beans
- 1 (15- to 16-ounce) can chickpeas (garbanzo beans)
- 2 tablespoons olive oil
- 4 teaspoons ground cumin
- 1 teaspoon summer savory
- 1 teaspoon marjoram
- ½ pound ground turkey
- 4 cups Basic Chicken Broth
- ¼ cup pearl barley
- Hot sauce
- Salt and pepper
- Cheddar cheese, grated
Cut the turkey into ½-inch cubes. Mince the onion and garlic. Seed and chop the jalapeños. Drain and rinse the beans.
In a soup pot, heat the oil. Sauté the onion and garlic on medium heat for 3 minutes. Stir in the cumin, savory, and marjoram and cook for half a minute.
Add both kinds of turkey, sautéing them until browned slightly.
Pour in the broth and stir in the barley and the jalapeños. Bring to a boil, reduce to a simmer, and cook for 30 minutes.
Add the beans and a dash of hot sauce, and salt and pepper to taste; simmer for another 10 minutes. Top with the grated cheese and serve.