White Chili

Turkey, white beans, onions and green chilies spiced with Mexican seasonings creates a tasty variation on regular chili.

Ingredients

• 1 pound (about 2-1/2 cups) dried navy beans
• 3 tablespoons olive oil
• 1 cup finely chopped onion
• 3 cloves garlic, minced
• 2 cans (4 ounces each) chopped green chilies, drained
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano leaves
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground red pepper
• 9 cups chicken broth
• 4 cups chopped cooked Butterball® Turkey
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 3 cups (12 ounces) shredded Monterey Jack cheese, divided

Directions

1. Place beans in large saucepan or bowl. Cover with cold water. Let stand overnight. Rinse and drain beans.

2. Heat oil in large saucepan on medium-high heat. Add onion and garlic. Cook and stir 7 minutes, or until onion is tender.

3. Stir in chilies, cumin, oregano, cinnamon and red pepper. Cook 3 minutes more.

4. Stir in beans and 8 cups of the chicken broth. Bring to boil on medium-high heat. Reduce heat to low. Simmer covered 2 hours, or until beans are tender. (Note: If mixture becomes too dry, add additional chicken broth.)

5. Stir in turkey, salt, pepper and 1-1/2 cups of the cheese. Cook until cheese is melted.

6. Ladle chili into bowls. Top with remaining cheese.