Original recipe makes about 4 servings
1 tablespoon olive oil
1-2 pound of Turkey( left overs from Thanksgiving works great)
4 shallots, chopped
2 cloves garlic, minced
4 cups chicken broth
1 (15 ounce) cans cannellini (white kidney) beans, rinsed and drained
1 (15 ounce) cans pinto beans, rinsed and drained
2 (4 ounce) cans chopped green chiles (fire roasted is what I used)
1 cup corn (I used frozen)
1 tablespoon dried oregano
1 tablespoon ground cumin ( I added an additional tbs)
2 pinches cayenne pepper, or to taste
1/4 cup chopped fresh cilantro, or to taste
1 Avocado diced
1/2 cup shredded Monterey Jack cheese, or to taste
Salt & Pepper to taste
Heat olive oil in a Dutch oven over medium heat. Cook shallots and garlic in hot oil until they are soft, 3 to 5 minutes.
Cut Turkey into 1-inch pieces, and return to the Dutch oven; add chicken broth, cannellini, pinot beans, green chilies, oregano, cumin, and cayenne pepper. Bring the mixture to a simmer and cook until the chicken is cooked through, 30 to 45 minutes. Taste and salt and pepper to taste.
Ladle chili into bowls and top with cilantro, avocado and cheese. Great with cornbread.