Turkey White Chili

• 2 tablespoons canola oil
• 1/2 cup chopped onion
• 3 garlic cloves, minced
• 2-1/2 teaspoons ground cumin
• 1 pound boneless skinless turkey breast, cut into 1-inch cubes
• 1/2 pound ground turkey
• 3 cups chicken broth
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 tablespoon minced jalapeno pepper
• 1/2 teaspoon dried marjoram
• 1/4 teaspoon dried savory
• 2 teaspoons cornstarch
• 1 tablespoon water
• Shredded Monterey Jack cheese and sliced red onion, optional

1. In a large saucepan or Dutch oven, heat canola oil over medium heat. Add onion; saute until tender, about 5 minutes. Add garlic, and cook 1 minute more. Stir in cumin; cook 5 minutes. Add turkey; cook until no longer pink. Add broth, beans, jalapeno, marjoram and savory. Bring to a boil. Reduce heat; simmer, covered, for 45 minutes, stirring occasionally.
2. Uncover; cook 15 minutes more. Dissolve cornstarch in water; stir into chili. Bring to a boil. Cook and stir 2 minutes. If desired, serve with cheese and sliced red onion.

canola oil, onion, garlic, ground cumin, turkey breast, ground turkey, chicken broth, garbanzo beans, jalapeno pepper, marjoram, cornstarch, water, cheese

Taken from www.tasteofhome.com/recipes/turkey-white-chili/ (may not work)