INGREDIENTS:
#3 tbsp canola oil
#1 1/2 cups chopped onion
#2 tsp minced fresh garlic
#1 1/2 tbsp cumin
#2 lbs ground turkey substitute ground beef, chicken, or TVP
#1 1/3 cups pearl barley
#2 1/2 cups canned chickpeas, drained about 1 1/2 lbs canned chickpeas
#7 cups chicken broth, unsalted
#1 1/2 tsp marjoram
#1 tsp ground savory
#1 tsp salt
#1/4 tsp pepper
#1 1/2 tbsp cornstarch or arrowroot powder dissolve in 1/4 cup water
Garnish Options
#shredded monterey jack cheese
#chopped scallions
#cilantro leaves
#plain yogurt or sour cream
#chopped fresh tomatoes
#minced bottled or fresh jalepeño peppers
#hot sauce
INSTRUCTIONS
1.In a large stew pot, sauté onion over medium until softened, about 3 minutes.
2.Add garlic and cumin and sauté for another minute.
3.Add the ground turkey and cook, breaking up and turning the meat, until it is no longer pink, about 5-10 minutes.
4.Add the barley, chickpeas, majoram, savory, salt, and pepper and stir to mix.
5.Add broth, cover the pot, and bring to a low boil. Reduce heat to low and simmer, stirring occasionally, for 45 minutes.
6.Stir the cornstarch/arrowroot mixture, and mix it into the chili.
7.Continue simmering, allowing the chili to thicken, for about 15 more minutes. Test and add more salt & pepper to taste.
8.Serve with toppings of choice.
9.Freezes well.
RECIPE NOTES
Nutrition Facts
Best White Chili
Amount Per Serving
Calories 306 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 185mg 62%
Sodium 298mg 12%
Total Carbohydrates 36g 12%
Dietary Fiber 6g 24%
Sugars 2g
Protein 28g 56%
Vitamin C 1%
Iron 9%
