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Slow-Cooker Leftover Turkey Chili

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  • Prep 30 min
  • Total 9 hr 0 min
  • Servings 6
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Let's make turkey chili in the slow cooker! Red and white beans with turkey make this Slow Cooker Turkey Chili a must-try variation of a classic.
Updated Sep 1, 2022
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Ingredients

  • 1 can (15 to 16 oz) great northern beans, drained
  • 1 can (15 oz) Progresso™ dark red kidney beans, drained
  • 2 cans (4 oz) Old El Paso™ Chopped Green Chiles, undrained
  • 1 medium onion, chopped (1/2 cup)
  • 1 clove garlic, finely chopped
  • 2 teaspoons ground cumin
  • 1/8 teaspoon ground red pepper (cayenne)
  • 3 1/2 cups Progresso™ chicken broth (from 32-oz carton)
  • 2 lb turkey thighs, skin removed
  • 1 cup frozen white shoepeg corn, thawed
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1/4 cup water
  • 1 lime, cut into wedges, if desired
Make With
Gold Medal Flour

Steps

  • 1
    In 4- to 5-quart slow cooker, mix great northern beans, kidney beans, chiles, onion, garlic, cumin, red pepper and broth. Place turkey on bean mixture.
  • 2
    Cover; cook on Low heat setting 8 to 10 hours.
  • 3
    Remove turkey from cooker to cutting board. Remove meat from bones; discard bones. Cut turkey into bite-size pieces. Add turkey and corn to cooker. In small bowl, mix flour and water; stir into turkey mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until thoroughly heated and slightly thickened. Serve individual servings with lime wedges for squeezing juice over chili.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you prefer a spicier flavor, place a bottle of red pepper sauce on the table and let diners add the amount they like.
  • tip 2
    Transfer the frozen corn to the refrigerator when you start the slow cooker. It will be thawed by the time you’re ready to add it to the chili.
  • tip 3
    Serve your Slow Cooker Turkey Chili with hot, cooked white rice or tortilla chips. And top with shredded cheddar or Monterey Jack cheese, sour cream, fresh cilantro, sliced green onions or your other favorite chili toppings.

Nutrition

350 Calories, 4 1/2g Total Fat, 38g Protein, 40g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
40
Total Fat
4 1/2g
7%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
95mg
31%
Sodium
1040mg
43%
Potassium
920mg
26%
Total Carbohydrate
40g
13%
Dietary Fiber
9g
37%
Sugars
4g
Protein
38g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
15%
15%
Calcium
10%
10%
Iron
40%
40%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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