1 1/2 cups onions, chopped
1/2 cup bell peppers, chopped
2 cloves garlic, minced
1/2 tsp. olive oil
1 tsp. cumin
1 tsp. oregano
1/4 tsp. cayenne pepper
1/4 tsp. salt
1 cup chicken broth
1 (19 oz.) can Cannelloni beans, drained and rinsed
2 cups turkey meat, cooked and cubed
1/2 cup Monterey jack cheese, shredded

In a 3-quart saucepan over medium heat, cook onions, bell peppers, and garlic in oil until tender. Add cumin, oregano, cayenne pepper, and salt. Cook for 1 minute. Add broth. Stir in beans and turkey. Bring to a boil; reduce heat and simmer uncovered for 30 minutes or until slightly thickened. Top each serving with shredded cheese.

Serves 6.