Put to good use your leftover holiday turkey in this white chili along with onions, garlic, white wine, cannelli beans, lime juice, green chili, jalapeno peppers, cilantro, herbs and spices.

White "Christmas" Chili

3 teaspoons olive oil
2 large onions, thinly sliced
1 clove garlic, minced

2 cups chicken broth
1 cup white wine
2 (15.1/2-ounce) can cannellini beans, drained and rinsed
1/4 cup fresh sqeezed lime juice
1 (4-ounce) can green chilies, chopped
1 jalapeno pepper, stemmed, seeded, and minced
4 tablespoon fresh cilantro, minced
1 teaspoon oregano, dried
1/2 teaspoon cumin, ground
1/4 teaspoon ground cinnamon

3 cups Shady Brook Farms™ Smoked Whole Turkey, shredded (or any other cooked turkey)
1 cup jack cheese
or use:
1 cup pepper jack cheese

1. After eating a good portion of the Shady Brook Farms™ Turkey, save a portion 3 to 4 cups. I sometimes use a Shady Brook Farms™ Turkey that has been smoked for an added extra flavor.
2. Pour oil in a pan and place over medium-high heat. Add onions and garlic; stir until onions are golden and taste sweet, about 20 minutes.
3. Add the 2 cups of broth, wine, beans, lime juice, green chilies, jalapenos, cilantro, oregano, cumin, and cinnamon. Bring to boil over high heat; cover and simmer 15 minutes.
4. Stir in Shady Brook Farms™ Turkey and cheese.
5. When chili is hot, ladle into bowls and add diced tomatoes and/or fresh cilantro leaves.

Makes 10 servings.

Nutrition Facts: Serving size: 11.0-ounces/310.9g, Calories per serving: 490, Calories from fat 300, Total fat: 33 g, Saturated fat: 10 g, Cholesterol: 89 mg, Sodium: 677 mg, Carbohydrate: 19 g, Fiber Carbs: 5 g, Sugar Carbs: 2 g, Protein: 23 g.

Recipe and photograph provided courtesy of Shady Brook Farms, a division of Cargill, Incorporated. Used with permission.