white chili

1 cup chopped onion
1/2 cup carrots, diced
3 tablespoons garlic, minced
1/4 cup canola oil
1 tablespoon cumin to taste
1 pound ground turkey
2 pounds skinless, boneless turkey breast, cut into cubes
2/3 cup pearled barley
1 15-oz. can navy beans, rinsed and drained
1 15-oz. can chick peas, rinsed and drained
1 tablespoon minced green chilies
2/3 cup chicken broth, or more as needed
2 teaspoons fresh cilantro, minced
1 teaspoon fresh savory, minced
1-1/2 tablespoons arrowroot, dissolved in 1/2 cup water

In large kettle, sauté onion, carrots and garlic in the canola oil over moderate heat. Stir in vegetables until soft and add cumin. Add ground turkey and cubed turkey and cook until no longer pink. Add barley, chick peas, navy beans, green chilies, chicken broth, cilantro and savory. Simmer mixture covered, stirring occasionally for four minutes. Stir in arrowroot mixture. Simmer, uncovered and stir for 15 minutes until thick. Season with salt and pepper to taste. Ladle into heated bowls. As a garnish, top with grated cheese, tomatoes, or salsa, low fat or nonfat sour cream or onions. Serves 10.

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