*  Exported from  MasterCook  *
 
                        WHITE BEAN CHILI WITH TURKEY
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Chili                            Vegetables
                 Salads                           Beans
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----chili-------
    1       lb           Dried white beans
    1       tb           Vegetable oil
    2       c            Chopped onions
    2                    4 oz can diced green chilies
    6                    Cl Garlic -- minced
    1 1/2   tb           Dried oregano -- crushed
    1       tb           Ground cumin
    1       tb           Chili powder
    7       c            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            Plain yogurt
    3       tb           Chopped fresh parsley
    3       tb           Chopped fresh cilantro
                         ------garnish------
                         Fresh cilantro sprigs
      1/2   c            Grated cheddar cheese
 
     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. 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
   cilantro 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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