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1
Cover beans with cold water.
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2
Bring to a boil and boil for 1 to 2 min.
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3
Turn off heat and let soak for 1 1/2 hours.
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4
Drain beans.
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5
Heat vegetable oil in a large heavy Dutch oven over medium heat.
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6
Add chopped onion and saute 5 minutes.
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7
Add diced chilies, minced garlic, oregano, cumin, and chili powder.
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8
Saute for 5 minutes.
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9
Add beans, chicken broth, chopped tomatillos and cilantro.
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10
Note: It's important that the chicken broth contain little or no salt.
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11
Salt inhibits the softening of the seed coat of beans.
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12
Therefore, if you add salt too early the beans with never soften up.
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13
Add turkey breast and simmer until just cooked through, about 20 minutes.
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14
Transfer turkey to plate.
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15
Cover with foil and refrigerate.
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16
Simmer chili until beans are tender, about 1 1/2 hours.
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17
Cut turkey into 1/2 inch pieces.
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18
Add turkey, green onions and lime juice to chili.
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19
Stir and heat through.
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20
Season with salt and pepper.
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21
For cilantro cream: Combine yogurt, parsley, chopped cilantro in a medium bowl.
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22
Ladle chili into bowls.
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23
Top with spoonful of cilantro cream.
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24
Sprinkle with cilantro sprigs and cheese.
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25
Cover chili and cilantro cream separately and refrigerate.
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26
Before serving, reheat chili over low heat.
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27
Note: Can be prepared 1 day ahead.
