White Chili with Barley and Garbanzo Beans
1 large onion, chopped (about 1 cup or more)
2 tablespoons garlic, chopped coarsely
2 tablespoons olive oil
2 pounds boneless turkey breast, chopped into 1/2 to 3/4 inch pieces
2 tablespoons ground cumin
1 pound ground turkey
1 jalapeno, seeds removed, finely chopped (or more to taste)
1 cup barley
2 cans garbanzo beans, 16 ounces each, drained and rinsed
6 cups chicken or turkey stock
1 tablespoon dried marjoram, or 3 tablespoons fresh
1 teaspoon dried savory
2 tablespoons cornstarch
1/2 cup water
Serve with green onions, shredded Monterrey Jack cheese and fresh rustic bread
- In a large dutch oven or stock pot, soften onion and garlic over medium heat, approximately 5 minutes.
- Sprinkle cumin over vegetables and add turkey pieces. Saute turkey over medium high heat for 4-5 minutes until it loses pink color.
- Add the ground turkey and saute about 4-5 minutes, until all meats are cooked through. If necessary, drain excess fat, leaving 2-3 tablespoons in pot.
- Add jalapeno, barley, beans, stock and herbs. Bring to a boil and simmer 45 minutes.
- Combine starch and water in a small bowl. Add to pot and simmer 5 minutes to thicken. Adjust S&P.
What Makes This Recipe Work?
- It's not really chili. Maybe it's in the chili family, but is a standalone, unique entry into the category.
- It's not spicy or sharp tasting. Though there is jalapeno (quantity to your taste, of course), and a little bit of cumin, again, it departs from traditional chili flavorings.
- The tiny amount of herbs and the important contribution from a good, preferably homemade, stock is what imparts a unique flavor.
- The interesting combination of barley and garbanzo beans. There are not a lot of barley based dishes out there, especially ones that are not an ethnic staple of some sort.