White Bean Chili with Turkey

For chili: The recipe recommends soaking the beans overnight. Personally, Idon'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. (inBoulder we need 2 minutes because of the altitude). Turn off heat and letsoak for 1 1/2 hours. Drain beans.

Heat vegetable oil in a large heavy Dutch oven over medium heat. Addchopped onion and saute 5 minutes. Add diced chilies, minced garlic,oregano, cumin, and chili powder. Saute for 5 minutes. Add beans, chickenbroth, chopped tomatillos and cilantro. It's important that the chickenbroth contain little or no salt. Salt inhibits the softening of the seedcoat of beans. Therefore, if you add salt too early the beans with neversoften up. Add turkey breast and simmer until just cooked through, about 20minutes. Transfer turkey to plate. Cover with foil and refrigerate. Simmerchili until beans are tender, about 2 1/2 hours.

Cut turkey into 1/2 inch pieces. Add turkey, green onions and lime juice tochili. Stir. Heat through. Season with salt and pepper.

For cilantro cream: Combine yogurt, parsley, chopped cilantro in a mediumbowl.

Ladle chili into bowls. Top with spoonful of cilantro cream. Sprinkle withcilantrol sprigs and cheese.

Can be prepared 1 day ahead. Cover chili and cilantro cream separately andrefrigerate. Before serving, reheat chili over low heat.

Like most chili, it tastes better the second