Turkey and white bean chili

These days I love to cook dried beans in the slow cooker, and that's what I used here. Canned beans are a fine substitute; be sure to drain and rinse before using. Serves 8; can be frozen.

2 Tbsp olive oil
1-1/4 lbs ground turkey (I use 93% fat free)
1 medium onion, diced
3 tbsp cumin
4 tbsp medium-hot chili powder (I used Penzeys Chili 3000)
2 cans Ro*Tel
1 32-oz box canned chopped tomatoes (I use POMI)
1 4 oz can fire-roasted green chiles
1 tsp kosher salt
1 tsp black pepper
1 lb cooked or canned white navy beans

Shredded Monterey Jack cheese, sour cream, chopped avocado, chopped red onion (all optional, for garnish)

In a Dutch oven or heavy non-reactive pot, heat the olive oil over medium heat. Add the turkey and cook, stirring frequently, until almost brown. Add the onion, and continue cooking until the onion is translucent. Add cumin and chili powder, and cook, stirring, for 1 minute. Add Ro*Tel, tomatoes, green chiles, salt and pepper. Reduce heat to low, and cook, uncovered, for 10 minutes, stirring occasionally. Add the beans, and continue cooking for 15 minutes, stirring every now and then to make sure the chili doesn't stick. If it does, add a few teaspoons of water.

Taste and adjust the seasoning, as needed, with salt and pepper. Serve hot, topped with garnishes of your choice, or refrigerate/freeze.