Turkey Chili Blanco

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1 cup dried great northern beans
1 Tbsp. olive oil
1 cup finely chopped white onion
2 cloves garlic, finely chopped
3 anaheim chiles, roasted,  peeled, seeded and diced
1 serrano chile, seeded and diced
1 tsp. ground cumin
1 tsp. dried oregano
1/8 tsp. ground cloves
1/8 tsp. cayenne pepper
4 cups chicken stock
3 cups diced turkey
1 cup grated Monterey Jack cheese

Optional garnishes:
chopped green onions
diced tomatoes
chopped fresh cilantro
sour cream

Place beans in a large, heavy pot and cover with plenty of water.  Let soak for 1 hour.  Drain the beans, rinse and set aside. Using the same pot, heat the oil over medium heat.  Add the onions and cook, stirring, until translucent, about 10 minutes.  Add the garlic, chiles, cumin, oregano, cloves and cayenne and cook a few minutes longer.  Add the beans and stock and bring to a boil.  Cover, reduce heat and simmer, stirring occasionally, until the beans are tender, about 2 hours.  Add salt to taste and adjust the seasoning. Before serving, add the diced turkey and cheese; stir until the cheese is melted and the turkey is heat through.  Garnsh, if desired, with chopped green onions, diced tomatoes, chopped cilantro and sour cream.