• 2 tablespoons extra light olive oil
• 1 pound dark meat ground turkey
• 2 teaspoons cumin seeds, ground
• 1 teaspoon Mexican oregano
• 1 tablespoon chili powder
• 1 medium yellow onion, chopped
• 3 garlic cloves, chopped
• 4 to 5 small tomatillos, husks removed and chopped
• 1 4 ounces can of diced chilies
• 2 teaspoons salt
• 4 cups chicken stock
• 1 14 ounces can cannellini beans
• ½ cup cilantro, chopped

Heat a heavy saucepan with the olive oil. Add the ground turkey and brown the meat on high heat while stirring constantly- for 4 to 5 minutes. Add the cumin, oregano and chili powder. Saute for another 2 to 3 minutes. Add the onion, garlic and tomatillos. Saute for another 5 to 7 minutes. Add the diced green chilies, salt and chicken stock. Bring to a boil and add the beans. Simmer on a medium heat with the lid partially on for 20 minutes, checking every 5 minutes to ensure enough stock is remaining. Take the lid off and check for seasonings. Garnish with cilantro and serve with corn bread.