Almost everyone wonders what to do with their leftover turkey after Thanksgiving. Here’s a recipe that doesn’t take a lot of time and will turn your leftover turkey into a slow cooker chili. This recipe feeds 12 people; pair it with your favorite cornbread and you have an easy meal.
- 2 tablespoons olive oil
- 1 onion, diced
- 1 green bell pepper, diced (jalapeno if you like spicier)
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1/4 cup ground cumin
- 1/4 cup chili powder
- 2 teaspoons ground coriander
- 1 teaspoon dried oregano
- 2 – 3 teaspoons coarse salt
- 1/2 teaspoon black pepper
- 3 pounds cubed leftover turkey
- 3 cups reduced sodium chicken broth (or broth of your choosing)
- 1 bay leaf
- 1/2 cup almond cooking milk
- 3 15-ounce cans white beans, drained and rinsed
- Lime wedges, fresh chopped cilantro and cubed avocados to garnish
- Heat a skillet to medium-high. Add olive oil and vegetables and sauté, stirring frequently, until the onions are translucent – about 5 minutes.
- Add spices and stir until the vegetables have been evenly coated.
- Add small cubes of leftover turkey, heating through.
- Pour all ingredients into the slow cooker including the bay leaf (except the garnishes).
- Cook on low 7-8 hours or on high 5-6 hours.
- Remove bay leaf before serving and garnish as you desire.