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