Sarah Leah's White Chili

      Yield: 1 Servings

      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