Thanksgiving is over and now you have leftover turkey in the fridge. Instead of letting it go to waste try making this White Turkey Chili dish. It’s a perfect comfort meal that will warm you up and have you and your family asking for seconds. Oh, and it’s easy to make. Check out the recipe below:
INGREDIENTS
– 2 cups leftover turkey (shredded or cubed)
– 2 (15 ounce) cans great Northern beans or Navy beans (drained and rinsed)
– 10 ounces frozen corn
– 2 (4 ounce) cans mild diced green chiles (undrained)
– 1 medium onion (diced)
– 1/2 cup celery (diced)
– 1/2 green bell pepper (diced)
– 2 cloves garlic minced
– 3 cups chicken broth (low sodium)
– 1 tsp cumin
– 1 tsp oregano’
– 1/2 tsp chili powder
– 1/2 tsp cayenne pepper (leave this out if you don’t like spicy foods)
– 1/2 T Tony Chacharee Creole Seasoning
– 1/2 T Himalayan pink salt (or any salt you have available)
– 1/4 cup half and half
– 1 1/2 cup cheese (Monterey Jack or Pepper Jack)
INSTRUCTIONS
– Cook down the celery, green pepper and onions on medium high heat until the onions become translucent.
– To a slow cooker, add turkey, beans, corn, green chiles and juice, onion, celery, green pepper and garlic. Stir in chicken broth, cumin, oregano, chili powder, Creole seasoning, cayenne pepper (if using).
– Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours. Stir in cheese, half and half, and cilantro (if using). Cover and cook on LOW for 15 minutes, or until chili is creamy and slightly thickened.
– Stir until uniformly combined and season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper). Serve as desired with bacon, jalapeños, sour cream, chopped fresh cilantro, and/or tortilla strips.
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