1 tablespoon margarine or butter

1½cups onion, chopped

½ cup celery, chopped

½ cup red bell pepper, chopped

1 tablespoon jalapeño pepper, seeded and minced

1 clove garlic, minced

3 cups cooked turkey, chopped (about 1 pound)

2 cans (10 ounces each) cannelloni beans or other white beans, rinsed and drained, divided

2 cans (16 ounces each) fat-free, reduced-sodium chicken broth

1 can (41/2 ounces) green chilies, chopped

1 cup frozen corn

11/2 teaspoons ground cumin

1 teaspoon chili powder

½ teaspoon salt

¼ teaspoon black pepper

1 cup 1 percent milk

½ cup cilantro, chopped

Melt margarine in Dutch oven over medium-high heat. Add onion, celery, red bell pepper, jalapeño and garlic and saute 5 minutes. Add turkey, 11/2 cups beans, broth, chilies, corn, cumin, chili powder, salt and pepper. Bring to a boil. Cover, reduce heat and simmer 15 minutes.

In a small bowl, mash remaining beans with a fork; stir in milk. Add mashed beans to turkey mixture. Simmer, uncovered, 20 minutes or until mixture is thick, stirring frequently. Stir in chopped cilantro.

Serves eight to 10.