Cooking & Recipe

Best White Chili

The key to making this chili a hit is the garnishes. Try a toppings bar, and let everyone have fun making it spicier, cheesier, or healthier. The flavors in the chili are versatile and simple enough that you can let your imagination run wild with creative garnishes.
  • 3 tbsp canola oil
  • 1 1/2 cups chopped onion
  • 2 tsp minced fresh garlic
  • 1 1/2 tbsp cumin
  • 2 lbs ground turkey substitute ground beef, chicken, or TVP
  • 1 1/3 cups pearl barley
  • 2 1/2 cups canned chickpeas, drained about 1 1/2 lbs canned chickpeas
  • 7 cups chicken broth, unsalted
  • 1 1/2 tsp marjoram
  • 1 tsp ground savory
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 1/2 tbsp cornstarch or arrowroot powder dissolve in 1/4 cup water
Garnish Options
  • shredded monterey jack cheese
  • chopped scallions
  • cilantro leaves
  • plain yogurt or sour cream
  • chopped fresh tomatoes
  • minced bottled or fresh jalepeño peppers
  • hot sauce
  • In a large stew pot, sauté onion over medium until softened, about 3 minutes.
  • Add garlic and cumin and sauté for another minute.
  • Add the ground turkey and cook, breaking up and turning the meat, until it is no longer pink, about 5-10 minutes.
  • Add the barley, chickpeas, majoram, savory, salt, and pepper and stir to mix.
  • Add broth, cover the pot, and bring to a low boil. Reduce heat to low and simmer, stirring occasionally, for 45 minutes.
  • Stir the cornstarch/arrowroot mixture, and mix it into the chili.
  • Continue simmering, allowing the chili to thicken, for about 15 more minutes. Test and add more salt & pepper to taste.
  • Serve with toppings of choice.
  • Freezes well.