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White Turkey Chili

1/3 cup olive oil
1-1/2 cups white pearl onions
1/4 cup minced garlic
1/4 cup ground cumin
3 lbs. turkey breast, cut into 1/2-inch cubes
1-1/2 lbs. ground turkey
2-1/4 quarts turkey broth or low-sodium chicken broth
3/4 cup pearl barley
1/3 cup chopped jalapeño 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 ground turkey. Sauté until turkey is no longer pink. Add cubed turkey breast. 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. Serves 12.

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