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This recipe for LEFTOVER TURKEY CHILI, by , is from Bennett's & Beyond: A Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Janice Bennett


1 T canola oil
2 onions, diced
6 cloves garlic, chopped
2 jalapeņos, seeded & chopped
2 1/2 T ground cumin
4 T chili powder
1/4 t cayenne pepper
1 heaping tsp dried oregano
1 1/2 pounds of leftover turkey meat, cut into bite size pieces
4 c turkey stock (or chicken broth)
1 - 28 oz can diced tomatoes
1/4 c farro or pearl barley
2 - 14 to 15 oz cans of cannelini or white beans, drained
1/2 c pack fresh cilantro, chopped
salt & pepper to taste

Heat oil in large soup pot over a low flame. Add the onions, garlic, and jalapeņos then cook them until the onions soften, about 10 minutes. Stir the cumin, cayenne pepper, chili powder, oregano. Stir in the leftover turkey. Add the stock or broth, tomatoes, farro or barley, and beans. Bring to boil then simmer uncovered for about an hour. Stir in the chopped cilantro near the end of the cooking time. Season with salt to taste. Leftovers made with original leftovers can be frozen.

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