Title: White bean chili with turkey
 Categories: Chili, Vegetables, Salads, Beans/peas
      Yield: 8 Servings
 
           -----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.