White Bean Chili With Turkey

8 Servings

1 lb white beans, Dried
1 T vegetable oil
2 c onions, Chopped
2 4 oz can green chilies, Diced
6 cl garlic, minced
1 1/2 T dried oregano, crushed
1 T cumin, Ground
1 T chili powder
7 c chicken broth
18 oz fresh (or tomatillos), Canned chopped, , about 3 1/2 cups
1 c fresh cilantro, Chopped
1 1/2 lb boneless skinless turkey breast, cu, t crosswise in
1 c green onions, Chopped Fresh lime juice cilantro cream
2/3 c plain yogurt
3 T fresh parsley, Chopped Chopped fresh cilantro garnish =
1 fresh cilantro sprigs
1/2 c cheddar cheese, Grated
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.