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Leftover Turkey Chili in the Slow Cooker
Leftover Turkey Chili in the Slow Cooker
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Prep Time:
15 minutes
Cook Time:
515 minutes
Total Time:
1010 minutes
Leftover turkey chili made in a slow cooker, perfect for post-Thanksgiving meal and Black Friday shopping fuel.
Ingredients:
  • 1 pound dried pinto beans
  • 2 tablespoons butter
  • 1 onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 1 jalapeno pepper, finely chopped
  • 2 tablespoons chopped garlic
  • 1 leftover turkey carcass
  • 0.5 cup chicken broth
  • 3 tablespoons chili powder
  • 2 bay leaves
  • 1 (14.5 ounce) can diced tomatoes
  • 1 cup frozen corn
  • 0.25 tablespoon masa, or to taste
  • 1 dash hot sauce, or to taste
  • 1 pinch chili powder, or to taste
  • 1 pinch ground white pepper, or to taste
  • 1 pinch red pepper flakes, or to taste
  • salt to taste
Instructions:
  • Rinse beans, transfer to a large bowl, and cover with plenty of cool water. Allow beans to soak for 8 hours or overnight.
  • In a skillet over medium-high heat, melt butter until sizzling. Cook onion, bell pepper, jalapeno, and garlic until tender, about 5-7 minutes. Remove from heat.
  • Add the turkey carcass, drained beans, sauteed vegetables, chicken broth, 3 tablespoons of chili powder, and bay leaves to the slow cooker. Cook on Low for 8 hours covered.
  • After removing bones from the carcass, simply mix in tomatoes, corn, masa, hot sauce, chili powder, white pepper, red pepper flakes, and salt to your liking. Allow it to simmer on Low for 30 more minutes.

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