White Chili

 Summary:
Turkey, white beans, onions and green chilies spiced with Mexican seasonings.
Cooking Method: Boil-Simmer
Prep Time: 30+
Cooking Time: Over one hour

  Ingredients:
1 pound dried small white beans, (such as navy beans) (about 2-1/2 cups), rinsed
3 tablespoons olive oil
1 large onion, finely chopped (about 1 cup)
3 cloves garlic, minced
2 cans (4 ounces each) chopped green chilies, un-drained
1 tablespoon ground cumin
1 tablespoon dried oregano leaves
1 teaspoon ground cinnamon
Dash ground red pepper
9 cups Butterball® Chicken Broth, (about 5 cans, 14.5 ounces each)
4 cups chopped leftover cooked Butterball® Turkey
1/2 teaspoon salt
1/8 teaspoon ground black pepper
3 cups (12 ounces) shredded Monterey Jack Cheese, divided
Salsa, sour cream and chopped cilantro (optional)


  Preparation:
1. Place beans in large saucepan or bowl. Cover with cold water; let stand overnight. Drain and rinse beans.
2. Heat oil in large saucepan over medium-high heat. Add onion and garlic; cook and stir 7 minutes, or until onion is tender. Stir in chilies, cumin, oregano, cinnamon and red pepper; cook 3 minutes more. Stir in beans and 8 cups of the chicken broth. Bring to a boil over medium-high heat. Reduce heat to low; simmer covered 2 hours, or until beans are tender. (Note: If mixture becomes to dry, add additional chicken broth.)
3. Stir in turkey, salt and pepper. Stir in 1-1/2 cups of the cheese and cook until cheese is melted. Ladle chili into bowls and top with remaining cheese. Serve with salsa, sour cream and cilantro, if desired.

  Yield: 8 Servings