I made the White Turkey Chili while cooking the chicken thighs with yogurt and mustard. This is from Bon Appetit. November 1996. Here's the link: http://www.epicurious.com/recipes/food/views/White-Turkey-Chili-4560
I have made it many times including for my book group. Always a big hit! I made it one night ahead. I will serve it with warm crusty bread and unsalted butter.
White Turkey Chili my way
2 tablespoons extra virgin olive oil
1/2 cup minced red onion
2 garlic cloves, pressed
4 teaspoons ground cumin
3/4 pound ground turkey
26 ounces chicken stock
1/4 cup pearl barley
1 teaspoon dried marjoram
1 teaspoon dried sage
1 15- to 16-ounce can butter 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
Heat oil in large heavy saucepan. Add onion and garlic. Saute for about 5 minutes until soft and fragrant. Add cumin and stir for about 30 seconds. Add ground turkey and saute until no longer pink.
Add stock barley and herbes. Cook approximately 40 minutes until barley is tender.
Add beans and simmer another 15 minutes. Season with salt, pepper and Tabasco. Can be made 1 day ahead. Cover and chill. Bring to simmer before serving.
Serve chili, passing green onions, cheese and sour cream separately.