White Chili

• 3 Tablespoons Butter
• 3 cups Chopped Onions
• 3 cups Chopped Celerly
• 4 cloves Garlic, Sliced Thin
• 2 whole Green Peppers Diced
• 3 teaspoons Ground Cumin
• 1 teaspoon Marjoram
• 1 teaspoon Thyme
• 2 pounds Ground Turkey ( Or Chicken)
• 3/4 cups Dry Barley
• 1 can Chicken Broth (you Can Also Make The Broth Using Chicken Base)
• 3 cans White Beans, Drained And Rinsed (chick Peas/white Kidney/butter Beans Or Any Combination)

1. Melt butter in a large pan. Add vegetables and cook until slightly tender. Remove vegetables from the pan.
2. In the same pan, saute ground turkey until no longer pink. Add vegetables back to the pan. Add the drained beans, barley and the spices. Mix. Bring to boil and then lower to a simmer. Cover and simmer for 30 - 40 minutes until the barley is cooked. Adjust spices to your liking ( I usually add more thyme). Season with salt and pepper to taste.
3. If you like thicker chili, you can add more vegetables and barley. This will thicken up if left to sit. Flavors develop the longer you keep it.

butter, onions, celerly, garlic, green peppers, ground cumin, marjoram, thyme, ground turkey, barley, chicken broth, white beans

Taken from tastykitchen.com/recipes/soups/white-chili-2/ (may not work)