White Turkey Chili from Via Cucina
2 tablespoons canola oil
1/2 cup finely chopped onion
1-1/2 tablespoons minced garlic
4 teaspoons ground cumin
1 pound turkey breast slices, cut into 1/2–inch dice
1/2 pound ground turkey
3 cups chicken broth
1/4 cup pearl barley
2 tablespoons minced jalapeno chile
1 teaspoon dried marjoram
1 teaspoon dried summer savory
One 15-ounce can cannellini or Great Northern beans, drained and rinsed
One 15-ounce can chickpeas, (garbanzo beans), drained and rinsed
Several dashes Tabasco sauce
Salt and pepper to taste
Chopped green onions, shredded Cheddar cheese, and sour cream for garnish
In a large, heavy saucepan, heat the oil over medium heat. Add the onion and garlic and sauté until tender, about 5 minutes. Add the cumin and stir until fragrant. About 30 seconds. Add the diced and ground turkey and sauté until no longer pink. About 4 minutes. Add the broth, barley, jalapeno, marjoram, and summer savory. Cover and simmer, stirring occasionally, until the barley is almost tender, about 40 minutes. Add the cannellini and chickpeas. Simmer, uncovered, until the barley is tender and the chili is thick, about 15 minutes. Season with the Tabasco sauce, salt, and pepper. Serve with the green onions, cheese, and sour cream.
Serves 4.
Via Cucina, Washington, District of Columbia
Residents of the metropolitan Washington, D.C., area are lucky enough to have six Via Cucina market-cafés to choose from, though the Pennsylvania Avenue location was the first. Each café offers incredibly fresh and flavorful Mediterranean-style breakfast and lunch options. They emphasize the merging of the European-style marketplace and café, where people can have their pick of ripe produce and freshly baked breads, then find those same ingredients at the corner bistro in a salad, soup, sandwich, or pastry.
One inventive item on the Via Cucina menu is White Turkey Chili. It uses two kinds of turkey – turkey breast slices and ground turkey – for a real punch of flavor and texture. Combined with the turkey are the bite of jalapeno chiles and Tabasco, the smooth nuttiness of pearl barley, two types of beans and subtle flavors of dried marjoram and summer savory, a sweet, mild herb perfect for meat dishes. This chili is a lighter alternative to standard red chiles, but it’s just as satisfying. |
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