"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

White Chili Recipe

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This recipe for White Chili, by , is from Our Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Ann and Don Kruszewski


1/4 cup vegetable oil
1 large onion, diced
1 tablespoon minced garlic
1 1/2 pounds ground turkey
1 pound turkey breast meat, cubed (optional)
1 teaspoon cumin
1 teaspoon marjoram
1 bay leaf
4 cups chicken stock
1/2 teaspoon salt
1 cup pearl barley
1 15 1/2-ounce can garbanzo beans (chickpeas), rinsed
1 minced jalapeño chili pepper, or to taste
salt to taste
1 cup grated cheddar cheese (for garnish)
1/2 cup chopped scallions (for garnish)

Heat the oil in a saucepan and sauté the onion and garlic over medium heat for 5 minutes. Add the ground turkey and turkey breast meat. Saute until browned. Add the cumin, marjoram, and bay leaf, and cook for 2 minutes. Add the chicken stock and salt, and bring to a boil. Add the barley, garbanzo beans, and jalapeño. Bring to a boil and reduce to a simmer and cook for 45 minutes.

Remove the bay leaf, taste and add up to 1 teaspoon salt. Serve garnished with cheese and scallions.

Personal Notes:
Personal Notes:
The barley absorbs liquid, so more chicken stock or water may be added.

Serve with corn chips or corn bread.




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