Turkey Chili
I love this variation of a cold-weather classic like chili. Like anything I prep in my beloved crock pot, this dish came together in no time flat, and serves a crowd. Bonus: it freezes beautifully and can be portioned out into single-serving containers for a quick lunch or dinner. Turkey Chili will make you crave a big bird more often!
| Servings | Prep Time |
| 6people | 10minutes |
| Cook Time |
| 4-8 hours |
|
|
Ingredients
- 2cups shredded leftover turkey
- 1yellow bell pepper, chopped(any color bell pepper works)
- 1 poblano pepper, cleaned and chopped
- 1medium yellow onion, chopped
- 1large clove garlic, minced
- 1can chickpeas, rinsed
- 1can white beans, rinsed
- 132 oz. container low-sodium chicken broth(or use home made turkey stock)
- 1tbsp. cumin
- 1tbsp. ground chili powder
- 1tsp. dried oregano
- 1tbsp. kosher salt
- 1tsp. freshly ground black pepper
- 1medium lime, sliced into wedges
Instructions
- Chop vegetables and rinse beans. Set chickpeas aside for use later in the recipe.
- Place all ingredients into crock pot insert.
- Add broth over ingredients.
- Cook on high for 4 hours, or low for 8 hours.
- When 30 minutes remain on timer, crush chickpeas into a course consistency. This will help the chili thicken during the final cook time.
- Add the crushed chickpeas and stir to incorporate.
- When complete, the turkey should have a golden hue, and a vibrant look. Get ready to dig in!
- Serve with a spritz of lime, and some saltine crackers. Gobble, gobble!
Recipe Notes
My husband made a smoked turkey the Saturday after Thanksgiving. Because apparently we didn’t have enough leftovers to go around. But may I suggest that if you have access to something with this depth of flavor it would also be incredible in this recipe. A little smoky flavor goes a long way, and adds some delicious depth to an already delicious bowl of Turkey Chili!
