WHITE CHILI BISTRO BISTRO
Source of Recipe
TOH BB Miss Margie
Recipe Introduction
Tink, this is a wonderful White Chili that I have made a number of times. It's a little different, using garbanzo beans. Try it, you'll like it!! Marguerite
List of Ingredients
1 C chopped onion
2 T minced garlic
1/4 C vegetable oil
1 T ground cumin
1 lb ground turkey
2 lbs skinless boneless turkey breast (or chicken-), cut into 3/4" cubes
2/3 C pearl barley
2 1-lb cans garbanzos, rinsed and drained
1 T minced canned jalapeno pepper (wear rubber gloves)
6 C chicken broth (1 large can)
1 t dried marjoram
½ t dried savory, crumbled
1½ T arrowroot, dissolved in ½ C water
4 C coarsely grated Monterey Jack ( 1 lb)
½ C thinly sliced scallions
Recipe
In a large kettle cook the onion and the garlic in the oil over moderately low heat, stirring, until the onion is softened, add the cumin, and cook the mixture, stirring, for 5 minutes. Add the ground turkey and the cubed turkey and cook the mixture
over moderate heat, until the turkey is no longer pink. Add the barley, the garbanzos, the jalapeno, the broth, the marjoram, and the savory and simmer the mixture, covered, stirring occasionally, for 45
minutes. Stir the arrowroot mixture, add it to the chili, and simmer the chili, uncovered, stirring, for 15 minutes. Season the chili with salt (if needed) and pepper, ladle it into heated bowls and sprinkle it with the Monterey Jack and the scallions. Makes about 15 cups, serving 8-10.
by Chef Jay Josephs, Bistro Bistro, Arlington, VA
Gourmet November, 1991
(I make this with ground turkey and cubed chicken breast, since 2 lb of turkey breast might be hard to come by. Marguerite)
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