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 Time: 15 mins
• Cooking Time: 8 hr
• Total Time: 8 hr 15 mins
• Calories: 530 Calories

Ingredients

• 2 tablespoons butter
• salt to taste
• 2 bay leaves
• 1 onion, finely chopped
• 1 (14.5 ounce) can diced tomatoes
• 3 tablespoons chili powder
• ½ cup chicken broth
• 2 tablespoons chopped garlic
• 1 cup frozen corn
• 1 green bell pepper, finely chopped
• 1 jalapeno pepper, finely chopped
• 1 pound dried pinto beans
• 1 pinch red pepper flakes, or to taste
• 1 dash hot sauce, or to taste
• 1 pinch ground white pepper, or to taste
• 1 pinch chili powder, or to taste
• 1 leftover turkey carcass
• ¼ tablespoon masa, or to taste

Recipe 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.