White Bean Chili with Turkey

Mix this yogurt topping at least a few hours in advance (refrigerated):

8 oz plain yogurt

2-3 tablespoons minced fresh cilantro

3 tablespoons minced fresh parsley

Chili

1 1/2 cups chopped onions

14.5 oz  chicken broth

4.5 oz can diced green chili peppers, drained

2 1/4 t chili powder

2 1/4 t ground cumin

2 1/4 t dried oregano

1/2 t ground red pepper

4 lg cloves garlic, minced

2 15.5 oz cans Great Northern Beans, rinsed and drained

11 oz can tomatillos, coarsely chopped (we used plain-o canned tomatoes and it was absolutely fine)

1/2-3/4 cups chopped fresh cilantro

2 cups cooked and cubed turkey breast (chicken is very good, too)

1/2 cup thinly sliced scallions

2 T lime joice

1/4 ground black pepper

Lightly coat a Dutch oven or large saucepan with no-stick spray. Add onions and 2 T broth. Cook, stirring, over medium heat for 5 minutes, or until the onions are tender. Add the chili peppers, chili powder, cumin, oregano, red pepper, and garlic. Cook, stirring for 5 minutes. Stir in the beans, tomatillos (tomatoes), cilantro, and remaining broth. Bring to a boil. Add the turkey (chicken), scallions, lime juice, and black pepper. Heat through, stirring occasionally. 

Serve toped with yogurt and shredded cheddar if you want.

Serves 6. 

This one is from Jennie and Roger Johnson, and is VERY good!