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Ingredients:

• 2 cups dried navy beans, sorted and rinsed
• 8 cups water
• 16 - 32 ounces chicken or vegetable broth
• 2 tablespoons fresh cilantro or parsley, chopped
• 2 teaspoons ground cumin
• 1 1/2 teaspoon dried basil leaves
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground red cayenne pepper
• 1 medium onion, chopped
• 4 cloves garlic, finely chopped
• 2 4-ounce cans chopped green chilies (do not drain)
• 4 cups water
• 1 pound turkey breast tenderloins cut into 1/2-inch pieces
• 1/2 cup shredded mozzarella or cheddar cheese

Directions:

1. Place beans and water in a 4-quart Dutch oven. Soak at least 8 hours but no longer than 10 hours; drain.
2. Stir in remaining ingredients except turkey and cheese. Heat to boiling; reduce heat. Cover and simmer about 1 hour or until beans are tender.
3. Stir in turkey. Simmer uncovered about 15 minutes or until turkey is no longer pink in the center.
4. Sprinkle with cheese.

Yield:

8 servings

Source:

Dana-Farber Brigham Cancer Center

Nutrition Tip

Turkey is a great source of amino acids — the building blocks of protein. Turkey is also a source of L-tryptophan which can have a relaxing effect. Tryptophan helps with the production of serotonin, a mood regulator within the body.

Generally low in fat and high in protein, turkey is a good source of iron, zinc, phosphorus, potassium, and B vitamins.