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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 cream and minced fresh cilantro. Serve at once.

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