White Turkey Chili with Barley

This comfy chili is a great use of leftover turkey. You can even toss in leftover vegetables too. We love it topped with flavorful cheddar cheese.

By Jill Melton / Photography By Jill Melton | February 26, 2016

Preparation

1. Heat oilve oil in large saucepan or Dutch oven. Add onion and garlic, saute 5 minutes. Add ground turkey, cumin, pickled jalapenos (or pepperocini) salt and pepper. Cook 5 minutes or until turkey is cooked. Add barley, garbanzos and chicken stock. SImmer 20 minutes or until thickened. Add turkey or chicken, and greens of any kind parsley, arugula, spinach,if desired. Serve topped with cheese. Yield: 16 cups.

Ingredients

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, chopped
12 ounces ground turkey
1 tablespoon cumin seed, ground
1/2 cup barley
1 tablespoon chopped pickled jalapeno pepper
1 (16-ounce) can garbanzo beans, drained
5 cups chicken stock
3 cups leftover turkey (or chicken )
salt and pepper
2 cups arugula or spinach
6 ounces cheddar cheese, grated

Recipe from Edible Nashville at https://ediblenashville.ediblecommunities.com/recipes/white-turkey-chili-barley

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