White bean turkey chili

2.0 tsp Cumin seed
10 Serrano Peppers
1.0 cup Green Chili Peppers, canned
1.0 tsp Mrs. Dash (R) Lemon Pepper Seasoning Blend
1 can undrained Bush's Best Cannellini Beans - White Kidney Beans (1/2 cup, 130 grams, 3.5 servings per container)
Large Onion, sweet, raw, chopped
About 8 oz. cooked white and dark meat turkey, shredded with forks (makes 2 -3 cups, fluffed)
1.0 tblsp. Lime Juice - ReaLime 100% Lime Juice
2 cups Pacific organic Bone Broth, chicken (or better yet make your own by cooking turkey carcass in 1 quart of water over medium heat for 2 hours)
2 cups bottled salsa verde with lime

Cook turkey carcass with meat in large pot with 7 cups of water, until meat falls from bone. Pour into large strainer over a bowl to catch liquid. Pick meat off bones and discard bones and skin. Shred meat with two forks, set aside. Can refrigerate all now and assemble soup later. Seed and roast the poblano peppers at 425 degrees in oven about 25 mibute, til begin to char on outside. Chop roughly in food processor. Heat large pot, add olive oil enough to sautee chopped onion. Add in beans (with canned juice) and turkey broth. Season with cumin and lemon pepper. Heat mixture over low heat. Add in canned chili peppers and poblano peppers. Pour in salsa verde and serve immediately. Optional: My favorite way to serve is to crumble tortilla chips in a bowl, top with shredded mexican cheese blend, and then ladle in the white bean turkey chili. Spritz with fresh lime juice and top with sliced ripe olives. And sprinkle on a bit of cheese on top for extra color Serving Size: Makes 6 entree servings when chips and cheese are added

Number of Servings: 6.0

Recipe submitted by SparkPeople user DXCAT.