Leftover Turkey Chili in the Slow Cooker recipe

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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
½ cup chicken broth
3 tablespoons chili powder
2 bay leaves
1 (14.5 ounce) can diced tomatoes
1 cup frozen corn
¼ 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

Nutrition Info

530.2 calories
carbohydrate: 47.2 g
cholesterol: 72.1 mg
fat: 26.9 g
fiber: 11.7 g
protein: 25.4 g
saturatedFat: 8 g
servingSize: -
sodium: 266.2 mg
sugar: 5.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Separate beans, place into a large container, and cover with several inches of cool water. Let beans soak 8 hours to overnight.

  2. Heat butter in a skillet over medium-high heat. Saute onion, bell pepper, jalapeno, and garlic in the hot pan until soft, 5 to 7 minutes. Remove from heat.

  3. Place turkey carcass into a slow cooker with drained beans, sauteed vegetables, chicken broth, 3 tablespoons chili powder, and bay leaves. Cover and cook on Low for 8 hours.

  4. Remove any bones from the carcass and add tomatoes, corn, masa, hot sauce, chili powder, white pepper, red pepper flakes, and salt to taste. Let simmer on Low for another 30 minutes.

Recipe Yield

8 servings

Recipe Note

Another way to use your leftover turkey from Thanksgiving is turkey chili. Not a lot of prep time, allowing you plenty of time for Black Friday shopping. Garnish with shredded cheese and sour cream.

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