Step 1

Add the vegetable oil to a large stock pot and heat to medium high heat. Add the onion and garlic, and sauté until soft. Once soft, add the green chilies and ground turkey. Season with salt, cumin, black pepper, and cayenne. Combine, and cook over medium high heat until the chicken is browned.

Step 2

Add the chicken stock, and bring the mixture to a boil. Once the mixture is boiling, reduce heat to low, and simmer for 20 minutes.

Step 3

After simmering for 20 minutes, add the beans, and cook for another 15 minutes, until the beans are warmed throughout. Add more salt or other seasonings to your taste.

Step 4

Once beans are warmed, the chili is ready to serve. Suggested toppings include shredded Monterrey Jack cheese, chopped cilantro and tortilla strips. Enjoy!