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White Chili




Source of Recipe


butterball.com






Recipe Introduction


Turkey, white beans, onions and green chilies spiced with Mexican seasonings





List of 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, undrained
  
• 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)
  






Instructions



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.
   






Final Comments


Makes: 8 servings