Ingredients

Chili:
1 lb. dried white beans, soaked overnight
1 Tbsp. vegetable oil
2 C. chopped onions
2 (4-oz. each) cans diced green chilies
6 cloves garlic; minced
1-1/2 Tbsp. dried oregano; crushed
1 Tbsp. ground cumin
1 Tbsp. chili powder
7 C. chicken broth
18 oz. fresh or canned tomauntilos, chopped, about 3-1/2 C.
1 C. chopped fresh cilantro
1-1/2 lb. boneless skinless turkey breast, cut crosswise in half
1 C. chopped green onions
2 Tbsp. fresh lime juice
Cilantro Cream:
2/3 C. plain yogurt
3 Tbsp. chopped fresh parsley
3 Tbsp. chopped fresh cilantro
Garnish:
fresh cilantro sprigs
1/2 C. grated cheddar cheese

Cooking Instructions

For Chili: Bring to a boil and boil for 1-2 minutes. 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 sauté for 5 minutes. Add diced chilies, minced garlic, oregano, cumin, and chili powder. Sauté for 5 minutes. Add beans, chicken broth, chopped tomauntilos and cilantro. It is 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, for 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.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)