One of my favorite neighborhood girl activities is to take a cooking class at Great News! Our favorite instructor is Phyllis Carey who makes the classes fun and ecucational. I receive a recipe weekly via the internet. I have turkey leftovers from Thanksgiving making this recipe very welcome. *** White Bean Chili with Turkey or Chicken, Yellow Peppers, Chilies and Corn Serves 6. Ingredients: 1 T. olive oil 1 cup chopped onion 1 yellow bell pepper, diced 1 T. minced fresh jalapeno chili 1 1/2 tsp. ground cumin 1-14 oz. can cream-style corn 1-7 oz. can diced green chilies 1 cup turkey or chicken broth 1 cup heavy whipping cream 1-15 oz. can small white beans, rinsed and drained 2 cups shredded cooked turkey or chicken Salt and pepper to taste 1 1/2 cups shredded white cheddar cheese, divided use *** Directions: 1. Heat olive oil in a large pot over medium high heat. Add onion, yellow pepper and jalapeno and cook, stirring often, for 3 to 4 minutes or until softened. Add cumin, creamed corn, canned chilies, broth and cream. Bring to a boil, stirring occasionally. 2. Lower heat and stir in beans and simmer, covered, stirring occasionally, to blend flavors, about 10 minutes. Stir in turkey or chicken and season with salt and pepper to taste. Heat about 1 minute to warm turkey or chicken. Stir in 1 cup of the cheese, stirring until melted. Serve topped with remaining cheese sprinkled on top.