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White Chili w/Salsa Verde

12 ounces of ground raw turkey
1/2 cup of chopped onion
1 clove garlic, minced
3 cups of water
one 15 ounce can of great northern or white kidney (cannellini) beans, rinsed and drained
one 4 ounce can of diced green chili peppers
2 teaspoons of instant chicken bouillon granules
1 teaspoon of ground cumin
1/4 teaspoon of black pepper
1/4 cup of water
2 tablespoons of all purpose flour
1 cup of shredded Monterey Jack cheese (4 ounces)
Salsa Verde

In a large Dutch oven cook the ground turkey, onion and garlic until turkey is no longer pink and the onion is tender. Drain fat, if necessary. Stir in 3 cups of water, beans, undrained chili peppers, bouillon granules, cumin, and black pepper.

Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Stir together 1/4 cup of water and flour. Stir flour mixture into bean mixture. Cook and stir for 1 minute more. Top each serving with cheese and Salsa Verde. Makes 4 servings

Salsa Verde: In a medium mixing bowl stir together 5 or 6 fresh tomatillos (6 to 8 ounces), husks removed and finely chopped, or one 13 ounce can of tomatillos, rinsed, drained, and finely chopped; 2 tablespoons of finely chopped onion, 2 Serrano or jalapeno peppers, seeded and finely chopped; 1 tablespoon of snipped cilantro or parsley; 1 teaspoon of finely shredded lime peel; and 1/2 teaspoon of sugar. Cover and chill up to 2 days or freeze, thaw before using.

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