Black-And-White Turkey Chili

This is a recipe that I found in a new cookbook that I just received called "Betty Crocker Country Favorites". I can't wait to try this one! Cannellini beans are large, white Italian kidney beans that are quite delicious. SPECIAL UPDATE NOTE 9/20/2008: One helpful reviewer suggested 1/4 - 1/2 teaspoon cheyenne pepper to spice this up a bit. Thanks for sharing!

• Ready In: 50 mins
• Serves: 6
• Yields: 6 bowls of chili

Ingredients

• 1  tablespoon  vegetable oil
• 1 1⁄2 lbs turkey breast tenderloins, cut into 1/2-inch cubes
• 1  medium onion, chopped (1/2 cup)
• 1⁄2 cup anaheim chili, chopped (or you can use poblano chilies)
• 1  garlic clove, finely chopped
• 3  cups chicken broth
• 1  tablespoon chili powder
• 1  large tomatoes, chopped (1 cup)
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can cannellini beans, rinsed and drained

Directions

1. Heat oil in 3-quart saucepan over medium-high heat. Cook turkey, onion, chilies and garlic in oil, stirring occasionally, until turkey is no longer pink in center and onion is tender.
2. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer 30 minutes, stirring occasionally.