Turkey Chili

Turkey Chili

1 lb dark ground turkey

1 lb white ground turkey

2 cans white beans (cannelloni)

1 can garbanzo beans

2/3 c pearl barley

4 c chicken broth

2 can chopped chilies (I only used one can this time but wished I’d used 2!)

1 chopped onion

12-16 oz of mushrooms (long story, but I used almost 2 lbs this time and liked it like that)

1 ½ big eggplants (peeled – just use a peeler, it’s pretty easy)

6-10 chopped garlic cloves (I used 6 but was wishing for more)

2 T marjoram

4 T cumin

5 T chili powder

4 tsp Tabasco

3 ½ T Worcestershire

pepper & salt


¼ c tomato paste

Next time I might try adding some ancho chili paste.  Just a thought!

Heat oil in a pot (I used my Dutch oven) over medium heat.

Throw in (technical term) onion, garlic, chili powder and cayenne.

Cook for a few minutes

Then add eggplant & cook for about 5-7 minutes

Add the turkey and cook until no longer pink.

Add everything else.

Bring to simmer and cover.  Cook for 30-45 minutes, stirring occasionally.

Garnish with green onions, sour cream, cheddar cheese.

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