From: Owner Chuck Manfredonia, Via Cucina, Metro Washington, D.C. Yield: 12 servings.
1⁄3 cup olive oil
1 1⁄2 cups white pearl onions
1⁄4 cup minced garlic
1⁄4 cup ground cumin
3 lb. uncooked turkey breast, cut into 1⁄2” cubes
1 1⁄2 lb. ground turkey
2 1⁄4 qt. turkey broth or low-sodium chicken broth
3⁄4 cup pearl barley
1⁄3 cup chopped jalapeño chiles, seeded
1 Tbsp. dried marjoram
1 Tbsp. dried summer savory
45-50 oz. cooked cannellini, rinsed and drained
45-50 oz. cooked garbanzo beans, rinsed and drained
1⁄4-1⁄2 tsp. hot pepper sauce
as needed, chopped green onions
as needed, grated Cheddar cheese
as needed, sour cream
Heat oil in heavy large saucepan over medium heat. Add onions and garlic and saute until tender, about 5 minutes. Add cumin and stir until fragrant, about 30 seconds. Add cubed turkey breast and ground turkey. Saute until turkey is no longer pink. Add stock, barley, jalapenos, 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 to taste with hot pepper sauce, salt and pepper. Garnish each portion chili with green onions, cheese and sour cream.
NATIONAL TURKEY FEDERATION
