Ingredients
2 tablespoons canola oil1/2 cup chopped onion3 garlic cloves, minced2-1/2 teaspoons ground cumin1 pound boneless skinless turkey breast, cut into 1-inch cubes1/2 pound ground turkey3 cups chicken broth1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained1 tablespoon minced jalapeno pepper1/2 teaspoon dried marjoram1/4 teaspoon dried savory2 teaspoons cornstarch1 tablespoon waterOptional: Shredded Monterey Jack cheese and sliced red onion
Preparation
In a large saucepan or Dutch oven, heat canola oil over medium heat. Add onion; saute until tender, about 5 minutes. Add garlic, and cook 1 minute longer. Stir in cumin; cook 5 minutes. Add cubed and ground turkey; cook until no longer pink, breaking ground turkey into crumbles. Add broth, beans, jalapeno, marjoram and savory. Bring to a boil. Reduce heat; simmer, covered, for 45 minutes, stirring occasionally.
Uncover; cook 15 minutes more. Dissolve cornstarch in water; stir into chili. Bring to a boil. Cook and stir 2 minutes. If desired, serve with cheese and sliced red onion.
