With the last week of fall semester (at college) looming in front of me, I’ve found it hard to make time to cook a decent meal.  However there are a few recipes I can always fall back on during a time crunch, and this is one of them.  It should be called a soup, but it tastes just like chilli, and without all of the hard work.  It’s become one of the favorites because it tastes great and has a kick to it that is not too overpowering.  The recipe is from Carol Fenster’s 1,000 Gluten-Free Recipes.

Ingredients

• 2 tsp canola oil
• 1 lb ground turkey
• 2 cans (14-15 oz each) Great Northern beans, rinsed and drained
• 2 cans (14-15 oz each) petite diced tomatoes with green chiles, including juice
• 1 can (4 oz) diced green chiles, drained (I leave them out for a more tame chilli)
• 1 small onion, peeled and sliced
• 2 tsp chopped fresh oregano, or 1 tsp dried
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp cayenne pepper
• 1 quart chicken broth (if you need gluten free, I suggest Whole Foods brand)
• 2 garlic cloves minced
• 1/2 cup fresh cilantro, divided
• 1 cup shredded Monterey Jack cheese

In a dutch oven or other deep, heavy pot with a tight fitting lid, heat the oil over medium heat.  Add the turkey and cook until browned, about 7 to 10 minutes.  Add the beans, tomatoes, chiles, onion, oregano, cumin, salt, cayenne, broth, garlic, and 1/4 cup cilantro.  Cover and cook on medium 30 to 40 minutes.  Ladle into soup bowls and serve immediately, garnished with a sprinkle of cheese and the remaining 1/4 cup cilantro.

Please note that it makes great leftovers!