Consider dinner covered for the day after Thanksgiving. This comforting slow cooker recipe is made with leftover turkey and will feed a full house. Cornmeal helps thicken this chili, and adds a hint of toasty corn flavor. Choose fine, rather than coarse, cornmeal for the smoothest texture. This is the perfect recipe to throw in the slow cooker before you head out the door on Black Friday. Let everything cook for 7 hours and you'll come home to a house that smells great. You'll be glad you have this Slow Cooker Turkey Chili to keep you warm.
2 cooked turkey bones (such as leg or breast bones from leftover turkey), meat removed
2 cups dried great Northern beans, rinsed
1/2 cup chopped poblano chile (about 1 medium chile)
4 ounces sharp white Cheddar cheese, shredded (about 1 cup)
How to Make It
Place turkey bones, beans, chopped poblano, cumin, garlic powder, and stock in a 5- to 6-quart slow cooker. Cover and cook on LOW until beans are tender, about 7 hours.
Remove bones and 1 1⁄2 cups cooked beans from slow cooker. Discard bones, and coarsely mash beans with a fork or potato masher. Return mashed beans to slow cooker; add turkey meat, chopped green chiles, cornmeal, and salt. Stir to combine; cover and cook on LOW until thickened, about 10 minutes. Add corn kernels and 1⁄2 cup of the sour cream, stirring to combine. Serve chili topped with jalapeño, cilantro leaves, cheese, and remaining 1⁄2 cup sour cream