Turkey White Bean Chil

I think chili is typically food associated with men, big chunks of beef, or meat and beans sealed inside cans. Regardless, I love chili. I had a bit of ground turkey meat to use up. Chili was a great solution because it is easy and stores (even freezes) well for future use. In college, every Fall the professors in my department put on a chili night. I don't really remember why, I just remember receiving a flyer and coming to a room full of crock pots and computers. My roommate Meghan and I used to make fun (what didn't we make fun of??) of the Chili Night in FCS, but I do have fond memories of some white chili that I probably sampled behind Meghan's back. Thus, the inspiration for my meal this week!

Ingredients:

1.5 lbs ground turkey (you could also use diced turkey or chicken)

1 medium sized jalapeno, seeded and chopped

1 yellow onion, diced

4 garlic cloves, minced

Sprinkle of: cumin, cinnamon, oregano, and cayenne pepper

Salt and Pepper

3 cans cannellini beans, 1 of the cans pureed in blender with salt, pepper and olive oil

3 small cans diced fire roasted chilis

5 cups chicken broth, or less depending on desired thickness

2 cups Pepper Jack Cheese for chili and/or garnish

Queso Fresco to garnish

Cilantro to garnish

Start by combining onion, garlic and jalapeno in a stockpot with olive oil, salt and pepper. Cook until onions are translucent. Add turkey meat and sprinkle with small amounts of cumin, cinnamon, oregano and cayenne pepper. Cook through. Add chilis, along with 2 cans of cannellini beans. While that cooks for a few moments, puree the third can in a blender with salt, pepper and drizzle of olive oil. Pour the puree into the pot. Add the chicken broth, until desired thickness is reached. Let simmer over medium heat for 5 minutes. Add 2 cups shredded pepper jack cheese and cook chili until cheese is melted. Ladle into bowls and garnish with crumbled queso fresco and cilantro if desired. Serve with crusty bread if desired.