Spicy Turkey Chili

If you like your chili extra spicy, do not remove the seeds from the jalapeño peppers.

Serves: 8Hands-on: 20 minutesTotal: 1 hourDifficulty: Easy


Serves: 8

Ingredients

  • 2 Tbsp. olive oil
  • ½ medium onion, peeled and diced
  • 2 cloves garlic, peeled and minced
  • 4 tsp. ground cumin
  • 1 tsp. ground summer savory
  • 1 tsp. ground marjoram
  • 1½ lbs. ground turkey
  • 4 cups chicken broth
  • ¼ cup pearl barley
  • 1 can (15 oz.) red beans, drained and rinsed
  • 1 can (15 oz.) black beans, drained and rinsed
  • ½ tsp. hot sauce
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • 1 small jalapeño pepper, thinly sliced
  • ¼ cup chopped fresh cilantro leaves

Directions

  • In a soup pot, heat the oil. Sauté the onion and garlic over medium heat for 3 minutes. Stir in the cumin, savory, and marjoram and cook for half a minute. Add the turkey, sautéing until browned slightly.
  • Pour in the broth and stir in the barley. Bring to a boil, reduce to a simmer, and cook for 30 minutes.
  • Add the beans, hot sauce, salt, and pepper; simmer for another 10 minutes. Top with jalapeño slices and cilantro and serve.