• 1 lb. (about 2-½ cups) dried navy beans
• 3 tbsp. olive oil
• 1 cup finely chopped onion
• 3 cloves garlic, minced
• 2 cans (4 oz. each) chopped green chilies, drained
• 1 tbsp. ground cumin
• 1 tbsp. dried oregano leaves
• 1 tsp. ground cinnamon
• ⅛ tsp. ground red pepper
• 9 cups chicken broth
• 4 cups leftover chopped cooked Butterball® Turkey
• ½ tsp. salt
• ⅛ tsp. ground black pepper
• 3 cups (12 oz.) shredded Monterey Jack cheese, divided

Directions

1. Place beans in large saucepan or bowl. Cover with cold water. Let stand overnight. Rinse and drain beans.
2. Heat oil in large saucepan on medium-high heat. Add onion and garlic. Cook and stir 7 minutes, or until onion is tender.
3. Stir in chilies, cumin, oregano, cinnamon and red pepper. Cook 3 minutes more.
4. Stir in beans and 8 cups of the chicken broth. Bring to boil on medium-high heat. Reduce heat to low. Simmer covered 2 hours, or until beans are tender. (Note: If mixture becomes too dry, add additional chicken broth.)
5. Stir in turkey, salt, pepper and 1-½ cups of the cheese. Cook until cheese is melted.
6. Ladle chili into bowls. Top with remaining cheese.