1 1/2 c. dried Navy (white) beans
3 tbsp. olive oil
1 lg. onion, minced
2 cloves garlic, minced
1 green bell pepper, diced
1-2 jalapeno chilies, seeded and minced (optional)
1 (4 oz.) can diced green chilies
1 to 1 1/2 tbsp. chili powder
3/4 tsp. cumin seeds
1/2 tsp. ground coriander
2 (8 oz.) cans tomato sauce
1 (16 oz.) can chopped tomatoes
1 c. chicken or turkey stock
1 lb. ground turkey
1 lb. turkey breast, cut in 3/4 inch cubes

Soak beans overnight, rinse thoroughly, then cook 45 minutes in 3 quarts of water; drain, set aside.

Heat oil in skillet and saute onions and garlic until translucent. Add green pepper, jalapeno and green chilies and saute 10 minutes. Stir in chili powder, cumin seeds and coriander and cook 5 minutes.

Transfer to larger pot (3 quart or more). Add tomato sauce, tomatoes, and turkey stock; bring to simmer, reduce heat and simmer for 15-20 minutes. Add beans. Saute ground and cubed turkey until just cooked; add to beans and simmer for 5 minutes. Serve with garnishes (sour cream, shredded cheese, cilantro, sliced green onions, sliced avocado).

NOTE: Can substitute fresh cilantro leaves for coriander or diced cooked chicken for turkey, etc.