Leftover Turkey Chili in the Slow Cooker
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.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 1pound dried pinto beans
- 2tablespoons butter
- 1onion, finely chopped
- 1green bell pepper, finely chopped
- 1jalapeno pepper, finely chopped
- 2tablespoons chopped garlic
- 1leftover turkey carcass
- ½cup chicken broth
- 3tablespoons chili powder
- 2bay leaves
- 1(14.5 ounce) can diced tomatoes
- 1cup frozen corn
- ¼tablespoon masa, or to taste
- 1dash hot sauce, or to taste
- 1pinch chili powder, or to taste
- 1pinch ground white pepper, or to taste
- 1pinch red pepper flakes, or to taste
- salt to taste
Instructions
Step 1
Separate beans, place into a large container, and cover with several inches of cool water. Let beans soak 8 hours to overnight.Step 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.Step 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.Step 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.