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Turkey Chili

1 Tbsp olive oil
1 med. onion, chopped
3 cloves garlic, minced
1.5 tsp chili powder
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp salt
1/4 tsp black pepper
1 can (15-16 oz) great northern or small white beans rinsed and drained
1 can (14.5 oz) reduced sodium chicken broth
1 package (10 oz) frozen lima beans
1 can (4 oz) chopped mild green chilies
2 cups bite sized leftover cooked turkey
1 cup loosely packed fresh cilantro, chopped
2 Tbsp fresh lime juice

In 5 quart Dutch oven, heat olive oil over medium heat until hot.
Add onion and cook until tender, about 5 minutes. Add garlic and
cook 30 seconds. Stir in spices; cook 1 minute longer. In a small
bowl, mash half of the great northern beans. Add mashed and unmashed
beans, broth, limas, chiles and turkey to Dutch oven. Heat to
boiling over medium high heat. Reduce heat to low, cover and simmer
5 minutes to blend flavors. Remove from heat and stir in cilantro
and lime juice. Garnish with lime wedges. Serve with tortillas
or cornbread. Makes about 6 cups or 4 main dish servings.


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