Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Onion; chopped |
| ½ cup | Green bell pepper; chopped |
| 2 \N | Cloves garlic; minced |
| ½ teaspoon | Olive oil |
| 1 teaspoon | Cumin |
| 1 teaspoon | Oregano |
| ¼ teaspoon | Cayenne pepper |
| ¼ teaspoon | Salt |
| 1 cup | Chicken broth |
| 19 ounces | Cannellini beans; drain and rinse |
| 2 cups | Turkey light meat; cooked & cubed |
| ½ cup | Monterey jack cheese; grated |
In a 3-quart saucepan over medium heat, cook onions, bell peppers, and garlic in oil until tender. Add cumin, oregano, cayenne pepper, and salt.
Cook for 1 minute. Stir in beans and turkey. Bring to a boil; reduce heat and simmer (uncovered) for 30 minutes or until slightly thickened.
Serving Ideas : Ladle into bowls and top with Monterey Jack Cheese NOTES : Source: The Great Turkey Cookbook.
: Copied by Tom Shunick 3/1//96