Adapted from

My mom sent me this recipe to try. The changes are actually all hers.

J and I both loved this chili. It was so easy, and great for a cold night! I used the ground turkey, but it would also be great with shredded turkey or chicken.

1 1/2 lb ground turkey
1 onion, chopped
4-5 cloves garlic, minced

2 cans green chili peppers, chopped
1 T ground cumin (I probably used closer to 1 1/2 T)
1 T dried oregano
1 t ground cinnamon (I probably used closer to 2 teaspoons)

Cayenne pepper to taste
Pepper to taste
2 (15 ou) cans cannellini beans
1 (15 ou) can kidney beans
5 c chicken broth

Shredded Monterrey jack cheese

In a large pot over medium high heat, heat a few tablespoons of oil. Add in your onions, turkey and garlic. Cook until turkey is browned.

Add the chili peppers, cumin, oregano, cinnamon, cayenne and pepper. Saute for about another 5 minutes.
Add a can of cannellini beans and your kidney beans, as well as the chicken broth.

Take your other can of cannellini beans and either puree them in a food processor, or, if you’re like me and too lazy to get it out of the cupboard, put them in a bowl and mash them. Then add them to the pot.
I simmered for about an hour to get all the flavors blended together, although you don’t have to go this long.

Ladle the soup into your bowls, then top with the shredded Monterrey jack cheese.

Serve with some cornbread or a good thick crusty bread.