This is such a good chili you may never go back to red chili. And it's one of those soups that tastes even better the next day, so it can be made ahead. Think tailgate or potluck. Remember to measure your WLS portion so it doesn’t get away from you. It’s that good!
1 15- to 16-ounce can cannellini (white kidney beans) or Great Northern beans, rinsed, drained
1 15- to 16-can garbanzo beans (chickpeas), rinsed, drained
Several dashes of hot pepper sauce (such as Tabasco)
Chopped green onions
Grated cheddar cheese
Preheat oven to 325 degrees.
Heat vegetable oil in heavy large oven-proof Dutch oven over medium heat. Add onion and garlic and sauté until tender, about 5 minutes. Add cumin and stir until fragrant, about 30 seconds. Add cubed turkey breast and ground turkey. Sauté until no longer pink, about 4 minutes.
Add 3 cups stock, barley, jalapeños, marjoram and summer savory to turkey mixture. Cover and bake in oven for 40 minutes. Barley should be almost tender.
Remove from oven. Add cannellini and garbanzo beans to chili. Return to oven uncovered and bake 20 minutes, stirring once. Season with hot pepper sauce, salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to simmer before serving. This may be served from a slow-cooker, but extended slow cooker heat will break down the ingredients into a mush.)
Serve chili, passing green onions, cheese and sour cream separately.