Turkey White Chili

Ingredients

• 1/2 pound dry white beans, soaked overnight in water, drained OR 2 15-ounce cans white beans, drained
• 3 cups turkey stock
• 1 cloves garlic, minced
• 1 medium onions, chopped, divided
• 1 tablespoon extra virgin olive oil
• 1 jalapeño or serrano pepper, stem and most seeds removed, chopped, optional
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Pinch of ground cloves
• 1/4 tsp cayenne pepper
• 2 4-ounce cans chopped green chilies
• 2 cups diced cooked turkey
• Salt to taste
• 1 1/2 cups grated Monterey Jack cheese
• 1/3 cup chopped cilantro
• 1/4 cup chopped green onions
• 1 avocado, pitted, peeled, and chopped, or guacamole
• Chopped tomatoes or salsa
• Corn tortilla chips and/or fresh warmed flour tortillas

Directions

1. If you’re starting with dry beans, put the soaked, drained beans in a large soup pot with the turkey stock and half of the onions, then bring everything to a boil. Lower the heat and let it bubble gently until the beans are completely tender, 1 to 3 hours or more, depending on which white beans you chose. Cannelli beans soften on the quicker side, while navy beans need more patience. If the pot looks too dry, pour in more water, or use stock that has been thinned with water. For the pressure cooker route, leave out the soaking and cook the beans in turkey stock with the onions on high pressure for 30 minutes, then let the pressure come down naturally for 10 minutes. If you’re using canned beans, put the beans and turkey stock into a large soup pot, bring them to a boil, then turn the heat down to a simmer.
2. Warm the olive oil in a skillet over medium heat. Add the chopped jalapeño, if you’re using it, along with the rest of the onions, and cook until they’ve softened. Stir in the minced garlic and give it a minute more in the pan. Add the green chilies and the seasonings, then stir until everything is well combined.
3. Scrape the jalapeño and onion mixture into the pot with the stock and beans. Stir in the turkey, season with salt to taste, and keep the chili at a simmer for 10 minutes or longer, even up to an hour, until the beans are fully soft and the pot has thickened.
4. Ladle the chili into bowls and finish each serving with grated cheese. Add cilantro, fresh chopped tomato, salsa, green onions, avocado, or any combination you like. Bring warm flour tortillas or tortilla chips to the table alongside.