White Bean Chili with Turkey

Directions

Cover beans with cold water.

Bring to a boil and boil for 1 to 2 min.

Turn off heat and let soak for 1½ hours.

Drain beans.

Heat vegetable oil in a large heavy Dutch oven over medium heat.

Add chopped onion and sauté 5 minutes.

Add diced chilies, minced garlic, oregano, cumin, and chili powder.

Sauté for 5 minutes.

Add beans, chicken broth, chopped tomatillos and cilantro.

Note: 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 1½ hours.

Cut turkey into ½ inch pieces.

Add turkey, green onions and lime juice to chili.

Stir and 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 cilantro sprigs and cheese.

Cover chili and cilantro cream separately and refrigerate.

Before serving, reheat chili over low heat.

Note: Can be prepared 1 day ahead.