Turkey and Vegetable Chili

This chili really hit the spot for the Redskins game. I was healthy but still tasted like football food.

2 T. olive oil
1 yellow onion, diced
5 cloves garlic, coarsely chopped
1 package ground turkey
1/2 package bella mushrooms, sliced
1 poblano pepper, seeded and diced
1 jalapeno, seeded and diced
1 tomato, diced
1 zucchini, diced
1 can chickpeas, rinsed and drained
1/2 cup barley
3 cups chicken broth
1 tsp. cumin
1 tsp. marjoram
1 tsp. ancho chili pepper
kosher salt and fresh cracked pepper

serve with light sour cream and Monterey jack cheese

Saute onions and garlic in a deep soup pot for 3 minutes. Add turkey and cook until brown or cooked through, about 5-7 minutes. Add peppers, mushrooms, tomato, zucchini, barley, and spices. Cook for 3 minutes. Add chicken broth and beans. Bring to a boil. Cover and reduce heat. Cook for 1 hour or until barley is tender and the liquid has reduced slightly. Serve warms with sour cream and cheese.

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