Title: White Bean Chili with Fresh Cilantro and Tomatillos
Categories: Soup Herb
Yield: 6 Servings

1	lb	White beans, soaked and cooked according to package directio
1 1/2	tb	Oil
1	c	Onion, chopped
2	cl	Garlic, minced
1	lb	Ground turkey
5	c	Water
2		18-oz.cans tomatillos, drained and chopped
2	tb	Green chiles, canned, diced
1/2	ts	Celery seed
1/8	ts	Cayenne (optional)
1	ts	Ground cumin
1	tb	Chili powder
1/2	c	Fresh cilantro, chopped
1	tb	Fresh oregano, chopped
3/4	ts	Salt
1/4	ts	Pepper
1	tb	Fresh lemon juice
1	tb	Fresh lime juice
6	tb	Sour cream
6	tb	Fresh cilantro, chopped for garnish

Drain the beans and set aside. In a large, heavy pot, heat the oil and saute the onion and garlic 5-10 mins., or until golden. Add the turkey and cook about 10 mins., or until no longer pink. Add the beans and the remaining ingredients except the garnishes and bring to a boil. Reduce the heat and simmer, uncovered, for 2 hrs. Top each serving with a tablespoon of sour cream and sprinkle with a tablespoon of cilantro.

Source: The Herb Companion Feb/March 1995

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