White Bean And Barley Turkey Chili Recipe

Name: White Bean And Barley Turkey Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chili; 2 tablespoons olive oil; 2 pounds ground turkey (I use a mix of white and dark meat, 85/15); 1 tablespoon ground cumin; 1 teaspoon chili powder; 1 teaspoon smoked sweet paprika; 2 teaspoons salt; 1 teaspoon black pepper; 1 medium onion, finely diced; 1/2 green bell pepper, finely diced; 1 jalapeno, minced; 2 cloves garlic, minced; 6 cups chicken stock; 1/2 cup pearled barley; 5 sprigs of thyme; 1 14-15 oz can chickpeas, drained and rinsed; 1 14-15 oz can white beans (cannellini, great northern, or white navy beans), drained and rinsed; 2 tablespoons oregano paste (recipe follows) - or you can use the store-bought version (found in tubes in the produce section); 2 teaspoons apple cider vinegar; hot sauce of your choosing, to taste; green onions (white and green parts), thinly sliced, for topping; sharp aged white cheddar cheese, grated, for topping; Oregano paste; 1/2 cup fresh oregano (leaves and soft stems); 1/4 cup cilantro (leaves and stems); 1/4 cup flat-leaf parsley; 1 teaspoon sugar; 1 tablespoon extra virgin olive oil; pinch of salt and pepper

Servings: persons

Chili
2 tablespoons olive oil
2 pounds ground turkey (I use a mix of white and dark meat, 85/15)
1 tablespoon ground cumin
1 teaspoon chili powder
1 teaspoon smoked sweet paprika
2 teaspoons salt
1 teaspoon black pepper
1 medium onion, finely diced
1/2 green bell pepper, finely diced
1 jalapeno, minced
2 cloves garlic, minced
6 cups chicken stock
1/2 cup pearled barley
5 sprigs of thyme
1 14-15 oz can chickpeas, drained and rinsed
1 14-15 oz can white beans (cannellini, great northern, or white navy beans), drained and rinsed
2 tablespoons oregano paste (recipe follows) - or you can use the store-bought version (found in tubes in the produce section)
2 teaspoons apple cider vinegar
hot sauce of your choosing, to taste
green onions (white and green parts), thinly sliced, for topping
sharp aged white cheddar cheese, grated, for topping
Oregano paste
1/2 cup fresh oregano (leaves and soft stems)
1/4 cup cilantro (leaves and stems)
1/4 cup flat-leaf parsley
1 teaspoon sugar
1 tablespoon extra virgin olive oil
pinch of salt and pepper

1
Heat olive oil in a large dutch oven or heavy bottomed pot with a lid over medium-high heat. Brown the ground turkey, breaking up with a wooden spoon, until no pink remains, about 8 minutes.
2
Add the cumin, chili powder, paprika, thyme, onions, green pepper, and jalapeno to the turkey. Add salt and fresh cracked black pepper and continue to cook until vegetables are softened but not browned, about 5 minutes. Add the garlic and cook an additional minute.
3
Add chicken stock, bring to a boil and add the barley and thyme. Stir to combine, reduce to a simmer, and cook, covered, for 40 minutes.
4
In the last 20 minutes of cooking, add the chickpeas; wait until the last 10 minutes of cooking to add the white beans. In the last 5 minutes of cooking, add the apple cider vinegar, oregano paste, and salt, pepper, and hot sauce to taste. Remove the thyme branches before serving (most of the leaves will have fallen into the soup).
5
Serve in bowls topped with sliced green onions and grated sharp white cheddar cheese.
6
To make the oregano paste, combine all ingredients in a mini-food processor and process into a paste. Salt and pepper to taste.

1307

kcal

Calories

Fat

Carbs

172

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: Chili, 2 tablespoons olive oil, 2 pounds ground turkey (I use a mix of white and dark meat, 85/15), 1 tablespoon ground cumin, and more.

Yes, White Bean And Barley Turkey Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

White Bean And Barley Turkey Chili

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