Turkey

Rinse and pick over the beans. Cook them in 4 cups of water for 1-2 hours until beans are grown to their full size and tender.

Combine the turkey, onions and garlic in a skillet and sear until the meat is lightly browned.

Transfer this mixture to a large pot, add the remaining ingredients, and bring to a boil. Reduce the heat and simmer for 1 hour. I'm pretty sure sticking all this in a crockpot and cooking all day will net you a very nice chili.

Put a dallop of sour cream (fat free works just fine here--trust me), and cheese. And if you like 'em, some cut raw onion.

Prepared mashed potatoes by first boiling the potatoes, then mashing them together with the sour cream, margarine, buttermilk and salt. Set aside.

In a pan, saute the onion, carrot and mushroom in the olive oil until everything is soft, and the mushrooms are cooked down a bit. Then add the turkey, and cook until it's brown. Add the thyem, rosemary, flour and salt; stir until the flour is fairly uniformly distributed into the mess. Add the broth, simmer until thickened.

Spoon into 7 ounce ramekins, and top with potatoes. Bake at 400 for 30 minutes, or until golden brown and delicious.