1 tablespoon margarine or butter
1½cups onion, chopped
½ cup celery, chopped
½ cup red bell pepper, chopped
1 tablespoon jalapeño pepper, seeded and minced
1 clove garlic, minced
3 cups cooked turkey, chopped (about 1 pound)
2 cans (10 ounces each) cannelloni beans or other white beans, rinsed and drained, divided
2 cans (16 ounces each) fat-free, reduced-sodium chicken broth
1 can (41/2 ounces) green chilies, chopped
1 cup frozen corn
11/2 teaspoons ground cumin
1 teaspoon chili powder
½ teaspoon salt
¼ teaspoon black pepper
1 cup 1 percent milk
½ cup cilantro, chopped
Melt margarine in Dutch oven over medium-high heat. Add onion, celery, red bell pepper, jalapeño and garlic and saute 5 minutes. Add turkey, 11/2 cups beans, broth, chilies, corn, cumin, chili powder, salt and pepper. Bring to a boil. Cover, reduce heat and simmer 15 minutes.
In a small bowl, mash remaining beans with a fork; stir in milk. Add mashed beans to turkey mixture. Simmer, uncovered, 20 minutes or until mixture is thick, stirring frequently. Stir in chopped cilantro.
Serves eight to 10.