1/3 c olive oil
1-1/2 c white pearl onions
1/4 c minced garlic
1/4 c ground cumin
3 lbs UNCOOKED TURKEY BREAST, cut into 12-inch cubes
1-1/2 lbs GROUND TURKEY
2-1/4 qt TURKEY BROTH or low-sodium chicken broth
3/4 c pearl barley
1/3 c chopped jalapeno chilies, seeded
1 tbsp dried marjoram
1 tbsp dried summer savory
45-50 oz cooked cannellini, rinsed and drained
45-50 oz cooked garbanzo beans, rinsed and drained
1/4 to 1/2 tsp hot pepper sauce
As needed chopped green onions
As needed grated Cheddar cheese
As needed sour cream
Heat oil in heavy large saucepan over medium heat. Add onions and garlic and sauté until tender, about 5 minutes. Add cumin and stir until fragrant, about 30 seconds.
Add cubed turkey breast and ground turkey. Sauté until turkey is no longer pink.
Add stock, barley, jalapeños, marjoram and summer savory to turkey mixture. Cover and simmer until barley is almost tender, stirring occasionally, about 40 minutes.
Add cannellini and garbanzo beans to chili. Simmer uncovered until barley is tender and chili is thick, about 15 minutes.
Season to taste with hot pepper sauce, salt and pepper.
Garnish each portion chili with green onions, cheese and sour cream.