An improvised green chili with white beans and turkey based loosely on a family red-chili recipe.
Put a splash of olive oil in a medium to large pot, add in the meat (or leave it out for a vegetarian version) and let it start to cook, stirring to prevent sticking. When it's about half done (all white, but pink in the middle), add the garlic and onions. When the onions are translucent, add everything else. Spices may need to be adjusted to taste. If you can't get green chile powder, you'll need to substitute with chopped fresh jalapenos or new mexicos, or cut up dry ones - it's mostly for heat, but also for flavor. For a mild chili, it might be left out entirely. Bring to a boil and then reduce to a simmer. Simmer for as long as you can wait, but at least 30 minutes. If it's too watery, leave the top off to reduce, otherwise, leave it on. You'll want to taste it and tweak the spices for the batch at hand.
Best with a generous dollop of sour cream.
If you are ambitious, start substituting the canned ingredients with fresh ones and do the roasting and other prep yourself.