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1. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Wrap 1/3 cup of arils in cheesecloth and tie into a bag with kitchen string. (Refrigerate or freeze remaining arils for another use.)
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2. Prepare fresh pomegranate juice.*
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3. Place oil in a Dutch oven or soup pot and heat until hot. Saut onion, bell pepper, chilies and garlic for 3 minutes.
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4. Stir in broth and pomegranate juice; immerse cheesecloth bag in mixture.
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5. Stir in beans, tomato paste and seasonings. Bring mixture to a boil; reduce heat.
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6. Cover and simmer over low heat, uncovered, for 1 hour.
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7. Remove bay leaf and discard. Stir in turkey; simmer 3 minutes more.
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8. Remove cheesecloth bag and discard. Check seasoning. Sprinkle cheese over each serving.
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9. Refrigerate or freeze any leftovers in tightly sealed containers.
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*For 1 cup of juice, cut 2-3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
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**Tip: Chipotle chilies in adobo sauce are smoked jalapeno chilies with a sweet-hot smoky flavor. They come in small (usually 4-oz.) cans in the Hispanic food section of larger supermarkets. Freeze any remaining chilies and sauce from the can in a tightly sealed freezer container for future use.
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Nutrients Per Serving (20.4 oz.): 446 calories, 32g protein, 49g carbohydrate, 15g total fat (3g saturated), 57mg cholesterol, 1588mg sodium, 256 RE vitamin A, 70mg vitamin C, 5mg iron, 5mg niacin (B3), .7mg vitamin B6, 25mcg selenium, 1mg manganese.
