Learn how to spice up an old favorite. Chef Jenifer Foy adds jalapeno chilies for an extra kick to this recipe for Turkey Chili. You better have a glass of water handy because this recipe is sizzling!
1 pound uncooked turkey
1/2 of an onion
2 cloves garlic
2 tablespoons chopped jalapeno chilies
1 (15- to 16-ounce) can white beans
1 (15- to 16-ounce) can chickpeas (garbanzo beans)
2 tbsp olive oil
4 tsp ground cumin
1 tsp summer savory
1 tsp marjoram
1/2 pound ground turkey
4 cups Basic Chicken Broth
1/4 cup pearl barley
hot sauce
salt and pepper
cheddar cheese, grated
TOOLS:
soup pot
REMEMBER THAT IT'S IMPORTANT TO ALWAYS COOK UNDER ADULT SUPERVISION. SOMETIMES WE USE OBJECTS THAT COULD BE HARMFUL, LIKE A KNIFE, SO DON'T EVER ATTEMPT TO DO THESE RECIPES ALONE
- Cut the turkey into 1/2-inch cubes. Mince the onion and garlic. Seed and chop the jalapenos. Drain and rinse the beans.
- In a soup pot heat the oil. Sauté the onion and garlic on medium heat for 3 minutes. Stir in the cumin, savory, and marjoram and cook for half a minute. Add both kinds of turkey, sautéing them until browned slightly. Pour in the broth and stir the barley and the jalapenos. Bring to a boil, reduce to a simmer, and cook for 30 minutes.
- Add the beans and a dash of hot sauce, and salt and pepper to taste; simmer for another 10 minutes. Top with the grated cheese and serve.
