1 c. chopped onion
2 tbsp. minced garlic
1/4 c. vegetable oil
1 tbsp. ground cumin
1 lb. ground turkey
2 lbs. skinless, boneless turkey breasts, cut into 3/4" cubes
2/3 c. pearl barley
2 (1 lb.) cans chick peas, rinsed & drained
1 tbsp. minced bottled jalapeno pepper
6 c. chicken broth
1 tsp. dried marjoram
1/2 tsp. dried savory, crumbled
1 1/2 tbsp. arrowroot dissolved in 1/2 c. water
4 c. coarsely grated Monterey Jack (approx. 1 lb.)
1/2 c. thinly sliced scallion

In a large kettle cook the onion and the garlic in the oil over moderately low heat, stirring until the onion is softened, add the cumin and cook the mixture, stirring for 5 minutes. Add ground turkey and cubed turkey and cook over moderate heat, stirring until the turkey is no longer pink. Add the barley, the chick peas, the pepper, the broth, marjoram and savory and simmer the mixture, covered, stirring occasionally, for 45 minutes. Stir the arrowroot mixture, add it to the chili and simmer the chili, uncovered, stirring for 15 minutes. Season the chili with salt and pepper. Pour into bowls, sprinkle it with the Monterey Jack and the scallion. Serves 8 to 10.