WHITE BEAN TURKEY CHILE INGREDIENTS:

1 tablespoon vegetable oil
2 cups cooked turkey, cut into cubes or small pieces
2 (15 oz) cans cooked white (Great Northern) beans
1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 to 3 cloves garlic, minced
1 small can green chilies
2 (16 oz) cans stewed or chopped tomatoes
2 tablespoons chili powder
1 teaspoon cumin seed, crushed
Salt and pepper to taste
Water, if needed

DIRECTIONS:
In a large Dutch oven, sauté onions, green bell pepper, and garlic in the oil. Cook until tender, but not browned. Add remaining ingredients, except water. Simmer slowly for one to two hours, stirring occasionally. If it starts to get too thick, add about a ½ cup water at a time to keep it the consistency you like.

SUBSTITUTIONS:
• You can use ground cumin instead of the crushed cumin seeds.
• Substitute any light colored bean for the Great Northern beans, such as small navy beans.

VARIATIONS:
• Use cooked chicken in place of the turkey.

COMMENTS:
• This is a good way to use up leftover turkey from Thanksgiving.
• If you want a spicy (hotter) chili, add a chopped jalapeno chile pepper or a dash or two of hot pepper sauce.

SERVING SUGGESTIONS:
• Corn bread with honey and a spinach and Mandarin orange salad are good complements to this chili.



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