White Christmas Chili

Ingredients:
2 cans navy, great northern, or cannellini beans, undrained
1 large onion, chopped
1 medium sweet red pepper, chopped
3 cloves garlic, minced
2 cans green chili peppers, undrained, about 4 oz each
6 cups fat-free chicken broth
3 cups cooked turkey, diced
1 cup fat-free sour cream
1 Tbsp ground cumin
1 Tbsp dried oregano leaves
1 tsp ground cinnamon
1/8 tsp ground red pepper or red pepper flakes
salt and pepper to taste
6 Tbsp Kraft 2% milk reduced-fat Colby & Monterey Jack cheese crumbles

Instructions:
In a stock pot sprayed lightly with non-stick cooking spray, begin cooking the onion, sweet pepper, and garlic over medium heat.  When onion has softened, add green chilies and turkey.  Next add broth and beans.  Bring to a gentle boil and reduce heat to low.  Add all seasonings and simmer for about 5 minutes.  Remove from heat.  Stir in sour cream and mix well.  Divide immediately into six serving bowls and top each with 1 Tbsp of cheese crumbles.

Yields about 2 cups per serving.

Special Information:
This white chili, with its red and green peppers, is a great way to stay warm on a cold winter's evening.  And, it's a wonderful way to use up leftover turkey from either Thanksgiving or Christmas.  To cut down on prep time and add more color, use a 16 oz bag of frozen Birds Eye Pepper Stir Fry in place of the onion and the sweet red pepper.