Food and Recipes Dish Chili Slow Cooker Turkey Chili Recipe 5.0 (2) 1 Review 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. By Marianne Williams Marianne Williams Marianne Williams is a recipe tester and developer who has been working in the Dotdash Meredith test kitchens since 2016. Her recipes are featured in Food & Wine, Southern Living, Real Simple, Rachael Ray, Health, Cooking Light, and in various other publications and digital platforms. Southern Living's editorial guidelines Published on October 10, 2018 Print Share Share Tweet Pin Email Photo: Victor Protasio; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox Active Time: 15 mins Total Time: 7 hrs 25 mins Yield: 8 serves Ingredients 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) 1 teaspoon ground cumin 1/2 teaspoon garlic powder 8 cups chicken stock or turkey stock 2 cups shredded cooked turkey meat (1-inch pieces) 2 (4-oz.) cans chopped green chiles, drained 2 tablespoons fine yellow cornmeal 1 1/2 teaspoons kosher salt 1 cup frozen corn kernels 1 cup sour cream, divided 1 jalapeño chile, minced 1/2 cup loosely packed fresh cilantro leaves 4 ounces sharp white Cheddar cheese, shredded (about 1 cup) Directions 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 beanswith 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 Print