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Turkey Chili, Overnight (M, TNT)
Source: "Light and Spicy," by Barbara Gibbons
Serves: 4

2 turkey thighs, skinned, boned and cubed or 1 lb. turkey thigh cutlets, cubed
1 8 oz. can sliced tomatoes, undrained
2 chopped green peppers
1-2 jalapeno peppers, seeded and chopped or 1 tbsp. chili powder
1 onion chopped
1 garlic clove minced
1/4 cup loosely packed cilantro leaves, chopped
1 tbsp. plain cocoa powder (not the sweetened kind)
2 tsp. cumin seed or 1/2 tsp. ground cumin
1/4 tsp. ground cinnamon

Combine everything in a crockpot and cook for 14-16 hours on low. Can easily be doubled and frozen in packets for later use.

Poster's Notes:
It should easily adapt to Shabbat lunch.

Posted by Wendy Baker

Nutritional Info Per Serving: N/A