White Turkey Chili with Barley

February 26, 2016

Jill Melton

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. You can use quick-cooking or whole grain barley.

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 cupsl eftover turkey (or chicken )

salt and pepper

2 cups arugula or spinach

6 ounces cheddar cheese, grated

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.