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Slow-Cooker Leftover Turkey Chili

Slow-Cooker Leftover Turkey Chili
  • Prep 30 min
  • Total 9 hr 0 min
  • Servings 6
Red and white beans with turkey make this chile a must-try variation of a classic.
Updated September 16, 2016
Make With
Make With
Gold Medal Flour

Ingredients

  • 1 can (15 to 16 oz) great northern beans, drained
  • 1 can (15 oz) Progresso™ dark red kidney beans, drained
  • 2 cans (4.5 oz each) 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

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.

  • If you prefer a spicier flavor, place a bottle of red pepper sauce on the table and let diners add the amount they like.

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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