2 1/2 pounds ground turkey
2 medium onions, chopped
2 tablespoons olive oil
5 cloves garlic, minced
3 tablespoons crushed cumin seed
3 tablespoons all-purpose flour
6 cups hot fat-free chicken broth
1 pound cooked bratwurst or potato sausage, cut into 1-inch pieces
1/4 cup chopped fresh cilantro, tightly packed
4 cups sliced fresh mushrooms, steamed
2 15 1/2-ounce cans great northern beans
1 15 1/2-ounce can garbanzo beans
1 15 1/2-ounce can white hominy
3 4-ounce cans chopped green chilies
salt and white pepper
grated Monterey jack cheese
sliced green onions
Brown ground turkey, drain and set aside.
In a 4- to 5-quart Dutch oven cook onion in oil for 2 to 3 minutes; add garlic and cumin and cook 2 to 3 minutes more. Add flour to onion mixture and cook for 5 minutes, stirring constantly; add hot broth and let mixture come to a boil, stirring constantly. Reduce to simmer and add cooked turkey sausage, cilantro, mushrooms, beans, hominy and chilies.
Cook for 30 minutes; season with salt and pepper to taste. Ladle chili into serving bowls and stir in a dollop of sour cream; top with cheese and green onions.