White Chili

The Fall makes you want to bundle up under a blanket on the couch, watch some TV (preferably football), and EAT!  I started out the day motivated and that has slowly dwindled.  Since I only cook 3-4 nights per week I thought I'd make something tonight that would stretch for a couple of days and also provide me with some good leftovers for lunch.  

1 pound of ground turkey (I used white turkey meat, but you could substitute ground turkey which has a little more fat)
4 cups of chicken broth
2 cloves of garlic, minced
1/2 T ground cumin
1/8 tsp cayenne pepper
2 cans of white beans, rinsed and drained
2 cans of diced green chiles
1 medium onion, diced
1 tsp dried oregano
1 T EVOO
1-2 T cornstarch
sour cream
shredded white cheese (either monterey jack or pepper jack)

Brown the turkey in a large stock pot until no longer pink.  Add onion and garlic and cook for a few minutes.  Add the stock, beans, broth, cumin, cayenne, and oregano.  Bring to a boil and simmer for 30 minutes on low.  In the last 5 minutes of cooking time add some of the chili broth to a bowl with the cornstarch.  Mix well and then pour the cornstarch/broth mixture back into the pot.  This will help thicken the chili.  Top with sour cream and shredded cheese.