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Slow-Cooker Leftover Turkey Chili

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Slow-Cooker Leftover Turkey Chili
  • Prep Time 30 min
  • Total Time 9 hr 0 min
  • Servings 6
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Red and white beans with turkey make this chile a must-try variation of a classic.

Ingredients

1
can (15 to 16 oz) great northern beans, drained
1
can (15 oz) Progresso™ dark red kidney beans, drained
2
cans (4.5 oz each) 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

Directions

  • 1 In 4- to 5-quart slow cooker, mix great northern beans, kidney beans, chiles, onion, garlic, cumin, red pepper and broth. Place turkey on bean mixture.
  • 2 Cover; cook on Low heat setting 8 to 10 hours.
  • 3 Remove turkey from cooker to cutting board. Remove meat from bones; discard bones. Cut turkey into bite-size pieces. Add turkey and corn to cooker. In small bowl, mix flour and water; stir into turkey mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until thoroughly heated and slightly thickened. Serve individual servings with lime wedges for squeezing juice over chili.
Tips  

If you prefer a spicier flavor, place a bottle of red pepper sauce on the table and let diners add the amount they like.

Nutrition Information 
No nutrition information available for this recipe
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