Serves: 8
Total Calories: 478

1 pound dried Great Northern white beans
2 pounds ground turkey
1 tablespoon olive oil
2 medium onions, chopped
4 cloves garlic, minced
2 (4-ounce) cans chopped mild green chilies
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano, crumbled
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
6 cups chicken stock or canned broth
3 cups grated Monterey Jack cheese, divided
1 salt and pepper to taste
1 sour cream to garnish
1 salsa to garnish
1 chopped fresh cilantro to garnish

Rinse beans and sort out any bad ones. Place beans in large heavy pot. Add enough cold water to cover by at least 3 inches and soak overnight. Cook turkey in a large heavy saucepan until cooked through; set aside. Drain beans

Heat oil in same pot used for beans over medium-high heat. Add onions and sauté until translucent, about 10 minutes. Stir in garlic, then chilies, cumin, oregano, ground cloves, and cayenne pepper; sauté 2 minutes. Add beans and stock and bring to boil. Reduce heat and simmer until beans are very tender, stirring occasionally, for about 2 hours.

Add turkey and 1 cup grated cheese and stir until cheese melts. Season to taste with salt and pepper. Ladle chili into bowls. Serve with remaining cheese, sour cream, salsa, and cilantro.

Nutritional Facts:

Serves: 8
Total Calories: 478
Calories from Fat: 146

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