Description
A hearty slow cooker chili made with leftover turkey (or ground turkey), beans, veggies, and spices — simple to toss together and slow cook for an easy, flavorful meal.
Ingredients
- 4 cups roasted turkey, chopped
- 1 green bell pepper, chopped
- 1 red onion, chopped
- 4 garlic cloves, minced
- 29 ounces diced tomatoes (undrained)
- 16 ounces kidney beans, rinsed & drained
- 15 ounces black beans, rinsed & drained
- 14.5 ounces chicken broth
- 6 ounces tomato paste
- 2 cups frozen corn
- 1 tablespoon chili powder
- ½ teaspoon black pepper
- ¼ teaspoon ground cumin
- ¼ teaspoon garlic powder
- Salt & additional pepper, to taste
- Optional Garnishes: shredded Monterey Jack cheese, chopped cilantro, sour cream, tortilla strips
Instructions
- Add all the ingredients (except garnishes) into a 5‑quart slow cooker and stir to combine.
- Cover and cook on **Low** for 4 hours (or until heated through).
- Before serving, taste and adjust seasoning (salt, pepper, sugar, lime juice, etc.).
- Serve with optional garnishes.
Notes
- You can substitute 1 pound ground turkey (browned) for the roasted turkey. :contentReference[oaicite:0]{index=0}
- To thicken, mash 1–2 cups of beans and stir back in, or remove the lid in the last 30 minutes to let liquid evaporate. :contentReference[oaicite:1]{index=1}
- If it’s too acidic, balance with a bit of sugar or honey, or a splash of apple cider vinegar or fresh lime juice. :contentReference[oaicite:2]{index=2}
- Other veggies (zucchini, squash, carrots, sweet potato) can be added as desired — just chop into bite-sized pieces. :contentReference[oaicite:3]{index=3}
- Leftovers keep 3–4 days in the refrigerator or up to 3 months in the freezer. :contentReference[oaicite:4]{index=4}
Nutrition
- Serving Size: 1 serving
- Calories: 409
- Sugar: 10 g
- Sodium: 1309 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Carbohydrates: 51 g
- Fiber: 14 g
- Protein: 47 g
- Cholesterol: 87 mg
