Saturday, November 27, 2010

(Leftover) Turkey Crock Pot Chile

Give your leftover turkey a makeover.
 A big bowl of turkey chili and cornbread.
 Gather your cans and spices.
 Add the sauteed vegetables and 3C chopped turkey to the slow-cooker.
 Add the cans and spices.
 Stir completely.
 Set it and forget it!
 The corn is optional.
We like it served with rice and lots of toppings.
Fresh chopped cilantro, green onions, shredded cheese, sour cream,
cornbread or tortilla chips.

* if you don't have a slow-cooker, just let it simmer on the stove.

Crock Pot Turkey Chili
1C chopped onion
1C chopped green pepper
1C chopped red pepper
2T olive oil
3C chopped leftover turkey (seasoned)
2 -15oz cans  diced tomatoes (Mexican style)
2-15oz cans tomato sauce
2-15oz cans pinto beans, drained and rinsed
(I add an extra can of cannellini beans)
(optional can of corn, drained)
1-4oz can diced green chilies
1T onion powder
1T garlic powder
1T ground cumin
2 t paprika
1/2 t oregano
1/2 t chopped fresh cilantro
1/4 t cayenne pepper
salt and pepper to taste
Heat the oil in a large saute pan over MH heat.
Add the onion and peppers and cook about
4 minutes until tender, stirring occasionally.
Add the vegetables to the slow-cooker.
Season the chopped turkey with
salt&pepper to taste (can also use grill seasoning).
Add the turkey to the pot.
Add all the cans and spices. Stir completely.
 Cook on low for 6-8 hours.



  1. What a great way to use up the turkey that is not the same old dish. I will so be making this,.Thanks.

  2. Nice blog,, i'm very enjoyed to visit this site. have a nice day :D