A spicy, hearty and satisfying 'white' chili with turkey and white beans. A tasty use for leftover holiday turkey.

White Bean and Turkey Chili

1 tablespoon olive oil
1 yellow onion, finely chopped
2 cloves garlic, minced
2 teaspoons ground cumin - divided use
2 cups chopped cooked turkey
3 (15-ounce) cans white beans, drained and rinsed
1 cup loose-pack frozen whole kernel corn
1 (14.5-ounce) can chopped tomatoes, drained
1 tablespoon chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Shredded cheddar cheese for accompaniment
2 green onions, sliced
Sour cream for accompaniment

1. In a heavy saucepan, heat olive oil over medium-high heat. Add onions and cook until soft and lightly golden, 3 to 4 minutes.
2. Lower heat to medium and add garlic and 1 teaspoon of the cumin, stirring for 1 minute. Add turkey, beans and corn. Simmer, uncovered, for 7 to 8 minutes, stirring occasionally.
3. Add tomatoes, chili powder, cayenne pepper, salt, pepper and the remaining 1 teaspoon of cumin. Cook, stirring, until heated thoroughly.
4. Serve chili with cheese, green onions and sour cream.

Makes 6 servings.