White Bean Turkey Chili

 7 cups chicken broth

3 – 15.8 ounce cans  Great northern beans (cannellini or navy beans could be substituted)

1 tablespoon dried parsley

1 teaspoon cumin

1 teaspoon oregano

¼ teaspoon ground red pepper (or ground cayenne pepper)

¼ teaspoon black pepper

1 teaspoon salt

4 tablespoons olive oil (divided)

2 pounds lean ground turkey

1 cup onion, diced

4 cloves garlic, minced

1 can (4 oz.) green chili, drained

1 cup, cilantro leaves

In a large stock pot bring chicken broth and beans to a boil. Add all seasonings (parsley, cumin, oregano, paprika, red pepper, black pepper, salt). Reduce heat to medium and let simmer. In a sauce pan heat 2 tablespoons of olive oil over medium high heat. Add ground turkey and cook until slightly browned,  then add to pot. In sauce pan heat the remaining 2 tablespoons of olive oil over medium heat. Add onion, garlic and chilis and sauce until softened, about 5 minutes. Rough chop ½ cup of cilantro and add to onion, garlic and green chilies mixture. Sauté for a few seconds then add all to pot. Let chili simmer at least another 30 minutes, but the longer, the better. Before serving, add the rest of cilantro. Serves 8.