Turkey & White Bean Chili

Ingredients:

• 1/2 lb dried navy beans
• 2 T. olive oil
• 2 cups chopped onion
• 2 T. minced jalapeno
• 2 T. minced garlic
• 2 1/2 lbs ground turkey
• 2 T. Emeril's Southwest Essence
• 1 2/3 T. chili powder
• 2 tsp. kosher salt
• 1/2 tsp. ground cumin
• 1/4 tsp. dried oregano
• 1 bay leaf
• 3 T. cornmeal
• 3 cups chicken broth
• 2 cans Rotel, undrained
• 2 cans diced green chilies, undrained
• 3 T. chopped fresh cilantro
• 1/4 cup heavy cream

Directions:

1. In a large bowl, soak beans in cold water to cover by 2 in. overnight.  Drain beans and cook in fresh water at a simmer for one hour, then drain. (I have also used the quick-soak method and canned/rinsed beans with good results.)
2. In a skillet, heat the oil and saute onion and jalapeno until soft and beginning to caramelize. (About 4 mins)
3. Add garlic and cook, stirring, for 2 minutes.
4. Add the ground turkey, Southwest Essence, chili powder, salt, cumin, oregano, and bay leaf and cook, stirring, until turkey is browned and cooked through. (About 6 - 10 minutes)
5. Add the cornmeal and cook, stirring, for 2 minutes.
6. Add the chicken broth, Rotel, green chilies, and 1 T. cilantro and stir to combine.
7. Bring to a boil, reduce heat to a simmer, and cook, uncovered, for 30 minutes, stirring occasionally.
8. Add the beans, heavy cream and the remaining cilantro, and cook for 15 more minutes.
9. Serve with sour cream, cheddar cheese, and green onions.