A white bean & ground turkey chili submitted by Ryan & Kathy Gallo from a recipe they adapted from the back of their cans of Goya beans.

White Beans may be labeled either as Small White Beans or by their big sisters, Cannellini Beans. They are interchangeable.

This is a great lean high-protein meal that can serve 8 and makes great leftovers.

3 cans (15.5 oz.) White Beans, drained
3 tbsp. Extra Virgin Olive Oil
1 cup onion, chopped
3 cloves fresh garlic, minced
2 cans green chilies, undrained and chopped
1 finely chopped Jalapeno pepper
1 tbsp. dried oregano leaves
1 tsp. ground cumin
1 tsp. ground cinnamon
dash ground red pepper
6 cups chicken broth
1 lb. of browned ground turkey
1/2 tsp. salt
1/8 tsp ground black pepper
3 cups Monterey Jack Cheese shredded

Heat oil in large saucepan on medium-high heat. Add onion and garlic. Cook and stir for 5 minutes, or until onion is tender.

Stir in chilies, jalapeno pepper, cumin, oregano, cinnamon and red pepper. Cook 3 minutes more.

Stir in beans and 6 cups of the chicken broth. Bring to boil on medium-high heat. Reduce heat to low. Simmer for 1 hour or until desired consistency, stirring occasionally.

Stir in turkey, salt and pepper and 1-1/2 cups of the cheese. Cook until cheese is melted.

Ladle chili into bowls. Top with remaining cheese.