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
cayenne
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.