Best Leftover Turkey Chili In The Slow Cooker Recipes

LEFTOVER TURKEY CHILI IN THE SLOW COOKER

Leftover Turkey Chili in the Slow Cooker image

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.

Provided by Tie Hall

Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes

Time 16h50m

Yield 8

Number Of Ingredients 18

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

Steps:

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

Nutrition Facts : Calories 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, Sodium 266.2 mg, Sugar 5.1 g

SLOW-COOKER LEFTOVER TURKEY CHILI

Slow-Cooker Leftover Turkey Chili image

Red and white beans with turkey make this chile a must-try variation of a classic.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 9h

Yield 6

Number Of Ingredients 13

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

Steps:

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.
Cover; cook on Low heat setting 8 to 10 hours.
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.

Nutrition Facts : Calories 350, Carbohydrate 40 g, Cholesterol 95 mg, Fiber 9 g, Protein 38 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 4 g, TransFat 0 g