Chili

I forgot to take a picture..sorry!

White Turkey Chili with Barley

Canola or olive oil, for cooking
1 large onion, peeled and chopped
2 lb. lean ground turkey(I only had about 1 1/2 lbs)
2-4 Tbsp. chili powder
1 tsp. dried oregano
1 tsp. dried cumin
½ tsp. salt
¼ tsp. pepper (white pepper, if you have it)
¼ tsp. cinnamonDid not put in
1 can chicken stock, undiluted
1 28 oz. (798 mL) can diced tomatoes, undrained
1 cup jarred salsa, hot or mild (optional)
2 19 oz. (598 mL) cans white kidney or navy beans, drained( I ended up with one can of white and one can of mixed which includes chickpeas, red kidney and others)
½ cup pot or pearl barley(did not include)
I added fresh mushrooms
Low fat sour cream and fresh cilantro, for garnish (optional)

Heat a drizzle of oil in a large, heavy pot set over medium heat.
Add the onion and sauté for a few minutes, until softened.
Add the turkey and cook until no longer pink.
Add the chili powder, oregano, cumin, salt, pepper and cinnamon. Cook for another minute.
Add the chicken stock, tomatoes, salsa, beans and barley and bring to a simmer.
Reduce heat and cook, stirring occasionally, for about 45 minutes.
By then the barley should be cooked through. I did not need to cook it this long because I had no barley.
If you want to serve it right away, let it simmer for another 15-20 minutes, then taste and adjust the seasonings. Otherwise, let it cool and then refrigerate overnight;
Serves 8.
I got six cups of this stuff. Now with all the changes I made and I hate soup so I drained my pot pretty good. There was almost no juice in mine, because that's how I like it!
The points well since cancelling my WW online, I used a free site and it worked about 3 points for 1 cup. Please calculate yourselves especially if you follow the recipe as written and not as modified as I did.