| 1 | For chili: the recipe recommends soaking the beans overnight. |
| 2 | Personally, i don"t like to do that. |
| 3 | I find the quick soak method works better. |
| 4 | That is, cover beans with cold water. |
| 5 | Bring to a boil and boil for 1-2 min. turn off heat and let soak for 1 ?hours. |
| 6 | Drain beans. |
| 7 | Heat vegetable oil in a large heavy dutch oven over medium heat. |
| 8 | Add chopped onion and saute 5 minutes. |
| 9 | Add diced chilies, minced garlic, oregano, cumin, and chili powder. |
| 10 | Saute for 5 minutes. |
| 11 | Add beans, chicken broth, chopped tomatillos and cilantro. |
| 12 | It"s important that the chicken broth contain little or no salt. |
| 13 | Salt inhibits the softening of the seed coat of beans. |
| 14 | Therefore, if you add salt too early the beans with never soften up. |
| 15 | Add turkey breast and simmer until just cooked through, about 20 minutes. |
| 16 | Transfer turkey to plate. |
| 17 | Cover with foil and refrigerate. |
| 18 | Simmer chili until beans are tender, about 2 ?hours. |
| 19 | Cut turkey into ?inch pieces. |
| 20 | Add turkey, green onions and lime juice to chili. |
| 21 | Stir. |
| 22 | Heat through. |
| 23 | Season with salt and pepper. |
| 24 | For cilantro cream: combine yogurt, parsley, chopped cilantro in a medium bowl. |
| 25 | Ladle chili into bowls. |
| 26 | Top with spoonful of cilantro cream. |
| 27 | Sprinkle with cilantro sprigs and cheese. |
| 28 | Can be prepared 1 day ahead. |
| 29 | Cover chili and cilantro cream separately and refrigerate. |
| 30 | Before serving, reheat chili over low heat. |
| 31 | Like most chili, it tastes better the second day |
