Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

1 lb small white beans,Dried
1 and picked over,Rinsed
3 T olive oil
1 lg onion,minced
3 cloves garlic,minced
2 cn green chilies,Chopped
1 T cumin,Ground
1 T oregano,Dried
1 t cinnamon,Ground
1 pn cayenne pepper
9 c chicken broth,Canned
4 c leftover cooked turkey,cut
1 into 1-inch pieces
1 salt and,Freshly Ground
1 pepper,To Taste
3/4 lb monterey jack,Shredded
1 cheese
1 store-bought salsa for
1 garnishing
1 sour creaming,For Garnish
1 fresh cilantro for,Minced
1 garnishing

1. The night before, place beans in a large pot or bowl, cover amply
with cold water and let soak overnight. Drain the beans the following
day.

2. Heat the oil over medium-high heat in a large pot and saute the
onion until soft and translucent, about 10 minutes. Stir in the
garlic, chilies, cumin, oregano, cinnamon and cayenne and saute for 3
minutes more. Add the beans and 8 cups of the chicken broth. Bring to
a boil, then reduce heat and simmer until the beans are tender, 2 to
3 hours. If the mixture seems too dry at any point, add additional
chicken broth.

3. Stir in the leftover turkey and season the chili to taste with
salt and pepper. Just before serving, stir in 1-1/2 cups of the
shredded cheese and cook until melted, 1 to 2 minutes. Ladle the
chili into bowls and garnish with the remaining cheese, salsa, sour
cream and minced fresh cilantro. Serve at once.

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