Recipe from Dave Hames of Ky.

This is one of those recipes that you make to your own taste - add or reduce ingredients according to your preferences.

1 Tbsp olive oil
1 cup chopped onion
1 cup chopped celery
1 cup chopped red bell pepper
1 lb ground turkey breast (or ground chicken)
1 tsp ground cumin
1 tsp. Chili powder
salt to taste
2 cans northern beans or other white beans, rinsed and drained
3 cans (16 ounce) fat-free, reduced sodium chicken broth
1 4.5 oz can diced green chilies
1 cup frozen white shoepeg corn
1 can Rotel diced tomatoes w/chilis
1 clove garlic, minced
1 tsp ground cumin
¼ tsp ground coriander
1/8 tsp cloves
hot sauce to taste

Optional toppings:
chopped fresh cilantro
sliced green onions
reduced fat Colby/Monterrey Jack cheese |
sour cream

Heat olive oil in non-stick skillet, add next 3 ingredients (onions through bell pepper). Saute until vegetables are tender. Add cooked vegetables to large dutch oven or stock pot. Add turkey to non-stick skillet along with 1 tsp cumin, chili powder and salt. Cover and cook over medium heat 5-10 minutes until white and done (but not browned). Add cooked turkey to dutch oven, along with beans and next 9 ingredients (chicken broth through cloves). Simmer uncovered on low for about 45 to 60 minutes min. Add hot sauce to adjust heat level.

Serve with optional toppings.