Blanc Turkey Chili



2-1/2 lbs dry white beans (Great Northern preferred)

2-1/2 tbsp olive oil

5 c onion, diced

10 Medium garlic cloves, minced

18 oz green chiles, diced

5 tsp ground cumin seed

1 tbsp dried oregano, crumbled

1/2 tsp ground cloves

1/2 tsp (to taste) cayenne pepper


Water As Needed

3-3/4 lbs PULLED TURKEY, 3/4-inch diced

2-1/2 c Monterey Jack cheese, shredded

1 tsp salt

1 tsp white pepper, ground

3/4 c half and half (optional)

1-1/4 c sour cream

1/4 c fresh cilantro, chopped

Prepared salsa As Needed



Pick over and rinse beans. Cover with several inches of water and soak under refrigeration 12 hours or overnight.

Place olive oil in a large heavy kettle over medium high heat. Add onion and sauté until translucent, about 10 minutes. Add garlic and sauté 2 minutes. Add green chiles, cumin, oregano, cloves, and cayenne and cook 3 minutes. Add stock and drained, soaked beans and bring to a boil. Reduce heat and cook (partially covered) until beans are tender, about 2 hours. Add water during cooking if necessary.

When beans are tender, add pulled diced turkey and simmer 15 minutes. Turn off heat and stir in cheese. Heat briefly if necessary to melt cheese. If more creaminess is desired, add half and half.

Serve 8-ounce bowls topped with sour cream and cilantro. Serve salsa separately.

Nutrition Facts

440 Total Calories

120 Calories from Fat

14 g Total Fat

22 % Daily Total Fat

6 g Saturated Fat

30 % Daily Saturated Fat

85 g Cholesterol

28 % Daily Cholesterol

992 mg Sodium

41 % Daily Sodium

43 g Total Carbohydrates

14 % Daily Total Carbohydrates

10 g Dietary Fiber

40 % Daily Dietary Fiber

4 g Sugars

37 g Protein

8 % Daily Protein

20 % Daily Vitamin C

30 % Daily Calcium

40 % Daily Iron