White Bean Chili with Turkey

Course : Chili
Serves: 8
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Ingredients:

---CHILI
1 pound Dried white beans
1 tablespoons Vegetable oil
2 Cup Chopped onions
8 ounces diced green chilies
6 cloves Garlic
1 1/2 tablespoons Dried oregano, crushed
1 tablespoons Ground cumin
1 tablespoons Chili powder
---CILANTRO CREAM
2/3 Cup Low-fat plain yogurt
3 tablespoons Chopped fresh parsley
7 Cup Low-salt chicken broth
18 ounces Fresh or canned tomatillos chopped
1 Cup Chopped fresh cilantro
1 1/2 pound Boneless skinless turkey breast cut crosswise in half
1 Cup Chopped green onions
2 tablespoons Fresh lime juice
3 tablespoons Chopped fresh cilantro
---GARNISH-
1 bunch Fresh cilantro sprigs
1/2 Cup Grated cheddar cheese
 

Preparation / Directions:

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


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