A Thanksgiving turkey can be a gift that keeps on giving. In addition to great sandwiches and, for some, stuffing for breakfast, leftovers have a lot of potential.
A big pot of something hot sounded good so I modified an old recipe for white chicken chili adding some farro for extra whole grain in the day’s diet. Pearl barley would be good also.
This recipe results in a rich, spicy red, green, and white chili loaded with good things.
Using dried beans lengthens the cooking time to about three hours from about the one hour of simmering if you use canned beans.
Chili is usually better in the days after it’s made so it’s one of those recipes to make on a weekend day which makes dinner very easy for a couple of nights during the week.