One of the benefits of hosting Thanksgiving is all of the delicious leftovers. One can only have so many turkey sandwiches though. After several days of the famous Thanksgiving leftovers sandwich, I couldn’t take it anymore. So, I decided to throw together a turkey chili in my slow cooker. Perfect for today’s Slow Cooker Sunday!
There were a lot of ingredients in this chili. It all worked though. The flavors developed nicely, and the beans were great. I really enjoy beans that are cooked in the slow cooker. They always end up so plump and creamy on the inside.
Warning: Most of the pictures in this post are of a pretty poor quality. My camera died after I took the very first picture, so I had to resort to using my iPhone. I tried my best to edit them, but they still are not great. Sorry!
Start with the turkey…
- Shred about 2 cups of leftover turkey. (I used mostly white meat. Use whatever you have/prefer.)
- Add the turkey to your slow cooker.
- Chop up 1 onion.
- Add it to the turkey.
- Drain a can of corn and pour it into the slow cooker.
- Drain and add 1 can of pinto beans.
- Then, drain and add 1 can of red kidney beans.
- Add 2 small cans of diced tomatoes. I used 1 regular can and also tried a new variety: Hunt’s Spicy Red Pepper. I had never seen it before and figured it would add a little heat to the chili. It ended up not adding much, but it was still tasty!
- Give everything a good stir.
- Add about 3 tablespoons of tomato paste. (I *finally* bought tomato paste in the tube. It’s a little bit more money than canned tomato paste, but it lasts so long in the fridge! It’s a better investment because I always end up throwing out whatever is left in the can!)
- Sprinkle in 2 teaspoons of garlic powder.
- Then, add 2 teaspoons of onion powder.
- Also add 2 teaspoons of chili powder.
- Add 1 teaspoon salt.
- Finish with 1 teaspoon black pepper.
- Pour in 1 cup chicken stock. (Turkey stock would also be great. I had an open container of chicken, though, so I went with that.)
- Give everything a really good stir. (You want to distribute that tomato paste well!)
- Cover and cook on high for 4 hours.
I *almost* forgot to take a picture of the final product! I remembered after I had enjoyed most of my bowl. It was really good so I’m sure you’ll enjoy too!