White Bean Chili with Turkey

---------- Recipe via Meal-Master (tm) v8.02

Title: White Bean Chili with Turkey
Categories: Chili
Yield: 8 servings

---------------------------CHILI---------------------------
1 lb Dried white beans
1 tb Vegetable oil
2 c Chopped onions
2 4 oz can diced green
-chilies
6 Garlic cloves, minced
1 1/2 tb Dried oregano, crushed
1 tb Ground cumin
1 tb Chili powder
7 c Low-salt chicken broth
18 oz Fresh or canned tomatillos
-chopped, about 3 1/2 cups
1 c Chopped fresh cilantro
1 1/2 lb Boneless skinless turkey
-breast, cut crosswise
-in half
1 c Chopped green onions
2 tb Fresh lime juice

----------------------CILANTRO CREAM----------------------
2/3 c Low-fat plain yogurt
3 tb Chopped fresh parsley
3 tb Chopped fresh cilantro

--------------------------GARNISH--------------------------
Fresh cilantro sprigs
1/2 c Grated cheddar cheese
-(about 3 oz), optional

For chili: The recipe recommends soaking the beans
overnight. Personally, I don't like to do that. I find
the quick soak method works better. That is, cover
beans with cold water. Bring to a boil and boil for
1-2 min. (in Boulder we need 2 minutes because of the
altitude). Turn off heat and let soak for 1 1/2 hours.
Drain beans.

Heat vegetable oil in a large heavy Dutch oven over
medium heat. Add chopped onion and saute 5 minutes.
Add diced chilies, minced garlic, oregano, cumin, and
chili powder. Saute for 5 minutes. Add beans, chicken
broth, chopped tomatillos and cilantro. It's important
that the chicken broth contain little or no salt. Salt
inhibits the softening of the seed coat of beans.
Therefore, if you add salt too early the beans with
never soften up. Add turkey breast and simmer until
just cooked through, about 20 minutes. Transfer turkey
to plate. Cover with foil and refrigerate. Simmer
chili until beans are tender, about 2 1/2 hours.

Cut turkey into 1/2 inch pieces. Add turkey, green
onions and lime juice to chili. Stir. Heat through.
Season with salt and pepper.

For cilantro cream: Combine yogurt, parsley, chopped
cilantro in a medium bowl.

Ladle chili into bowls. Top with spoonful of cilantro
cream. Sprinkle with cilantrol sprigs and cheese.

Can be prepared 1 day ahead. Cover chili and cilantro
cream separately and refrigerate. Before serving,
reheat chili over low heat.

Like most chili, it tastes better the second day.

From Bon Appetit September 1992

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