White Chili Bistro(Turkey Chili)

• 1 c. chopped onion
• 2 Tbsp. minced garlic
• 1/4 c. vegetable oil
• 1 Tbsp. ground cumin
• 1 lb. ground turkey
• 2 lb. skinless, boneless turkey breasts, cut into 3/4-inch cubes
• 2/3 c. pearl barley
• 2 (1 lb.) cans chickpeas, rinsed and drained
• 1 Tbsp. minced bottled jalapeno pepper or to taste
• 6 c. chicken broth
• 1 tsp. dried marjoram
• 1/2 tsp. dried savory, crumbled
• 1 1/2 Tbsp. arrowroot, dissolved in 1/2 c. water
• 4 c. coarsely grated Monterey Jack (about 1 lb.)
• 1/2 c. thinly sliced scallion

1. In a large kettle, cook the onion and the garlic in the oil over moderately low heat.
2. Add the cumin and cook, stirring for 5 minutes.
3. Add the ground turkey and cubed turkey and cook over moderate heat, stirring until the turkey is no longer pink.
4. Add the barley, chickpeas, jalapeno pepper, broth, marjoram and savory; simmer, covered, stirring occasionally, for 45 minutes. Stir the arrowroot mixture, add it to the chili and simmer, uncovered, stirring for 15 minutes.
5. Season the chili with salt and pepper.
6. Serve in bowls and sprinkle with Monterey cheese and the scallions.
7. Makes 15 cups, serving 8 to 10.

onion, garlic, vegetable oil, ground cumin, ground turkey, skinless, pearl barley, chickpeas, jalapeno pepper, chicken broth, marjoram, arrowroot, scallion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=822366 (may not work)