This dish is perfect for the holiday season and a great way to use leftover turkey. I originally developed this recipe for Neiman Marcus, when I was creating an entire "light cuisine" menu for its Newport Beach, California, store. It was a favorite with guests in the restaurant, and I'm sure it will be a crowd-pleaser for you, too. It is perfect for buffet parties where guests can help themselves. (See note below for a faster way to make this chili.)

WHITE TURKEY CHILI
1 pound dried Great Northern beans, soaked overnight
2 medium onions, finely chopped (3 cups)
4 garlic cloves, pressed or minced (4 teaspoons)
6 cups fat-free chicken broth
1 can (1.7 ounces) diced green chilies, undrained
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano, crushed with a mortar and pestle
1 teaspoon salt (omit if using salted stock)
1 teaspoon ground coriander
1/8 teaspoon ground cloves
1/8 teaspoon cayenne pepper, or to taste
4 cups turkey breast, cooked and diced
1 cup (4 ounces) grated jalapeño Jack cheese

Drain the beans thoroughly, rinse well and set aside.

Combine the onions and garlic in a heavy 4-quart pot or saucepan and cook, covered, over very low heat until soft and translucent, about 10 to 15 minutes. Stir occasionally and add a little water or broth, if necessary, to prevent scorching.

Add the drained beans and chicken broth, and bring to a boil. Reduce the heat to low and cook, covered, for 1 hour. Add all the remaining ingredients except the turkey breast and cheese, and continue to cook, covered, for 1 more hour. Just before serving, add the diced turkey and heat thoroughly.

To serve, spoon 1 1/2 cups chili into each of eight warm bowls, and top with 2 tablespoons grated cheese.

Makes 8 servings.

Note: For a much faster chili, substitute 4 cans (16 ounces each) Great Northern beans, drained (6 cups), for the dried beans. Use only 2 cups broth and omit the salt. Add all the ingredients except the turkey and cheese, and simmer for 20 to 30 minutes instead of 2 hours.

Each serving contains approximately: 398 calories; 7 gm fat; 84 mg cholesterol; 326 mg sodium; 38 gm carbohydrates; 44 gm protein; 1 gm fiber.

Jeanne Jones is the author of 33 cookbooks, most recently "Cooking From the Cupboard" (Rodale Press). For more information, you can go to her website, jeannejones.com.

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