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Slow-Cooker Leftover Turkey Chili
Slow-Cooker Leftover Turkey Chili
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Prep Time:
30 minutes
Total Time:
9 hours
Slow Cooker Turkey Chili with red and white beans is a delicious twist on a classic dish.
Ingredients:
  • 1 can (15 to 16 oz) great northern beans, drained
  • 1 can (15 oz) Progresso™ dark red kidney beans, drained
  • 2 cans (4 oz) Old El Paso™ Chopped Green Chiles, undrained
  • 1 medium onion, chopped (1/2 cup)
  • 1 clove garlic, finely chopped
  • 2 teaspoons ground cumin
  • 1/8 teaspoon ground red pepper (cayenne)
  • 3 1/2 cups Progresso™ chicken broth (from 32-oz carton)
  • 2 lb turkey thighs, skin removed
  • 1 cup frozen white shoepeg corn, thawed
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1/4 cup water
  • 1 lime, cut into wedges, if desired
Instructions:
  • Combine great northern beans, kidney beans, chiles, onion, garlic, cumin, red pepper, and broth in a 4- to 5-quart slow cooker. Nestle the turkey on top of the bean mixture.
  • Cover and simmer over low heat for 8 to 10 hours.
  • Transfer the turkey from the cooker to a cutting board. Separate the meat from the bones, discarding the bones. Cut the turkey into bite-size pieces. Place the turkey and corn back into the cooker. In a small bowl, combine flour and water, then stir into the turkey mixture. Increase the heat to High, cover, and cook for 20 to 30 minutes until heated through and slightly thickened. Serve with lime wedges for squeezing over the chili right before serving.

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