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Slow-Cooker White Chili with Turkey

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Slow-Cooker White Chili with Turkey


2 boiled turkey bones (for example, legs or brisket from the remaining turkey), without meat
2 cups dried great Northern beans, washed
½ cup chopped poblano chili (about 1 medium-sized chili)
1 teaspoon ground cumin
½ teaspoon garlic powder
8 cups chicken broth or turkey
2 cups shredded turkey meat (1-inch thick pieces)
2 cans chopped green chillies (4 oz each), drained
2 tablespoons fine yellow corn flour
1 ½ teaspoons kosher salt
1 cup frozen corn kernels
1 cup sour cream, divided
1 jalapeno chili, minced
½ cup loosely packed fresh cilantro leaves
4 ounces hot white grated cheddar cheese (about 1 cup)

To make

The day after Thanksgiving, prepare a grilled dinner. This delicious slow cooker recipe is made from leftover turkey and will feed a full table. Corn flour makes the chili thicker and adds the flavor of toasted corn. For a uniform texture, choose fine corn flour rather than coarse flour. This is the perfect recipe to cook in a slow cooker before heading out the door on Black Friday. Let everything cook for 7 hours and you'll come home smelling good. You will be glad that you have this turkey chili in a slow cooker that will keep you warm.
Put the turkey bones, beans, chopped poblano, cumin, garlic powder, and broth in a 5-to 6-quart slow cooker. Cover and cook over low heat until the beans are tender, about 7 hours.Remove the seeds and 1 1/2 cups of cooked beans from the slow cooker. Remove the seeds and mash the beans coarsely with a fork or potato masher. Return the bean puree to the slow cooker; add the turkey meat, chopped green chili pepper, cornmeal, and salt. Stir until smooth; cover and cook over low heat until thickened, about 10 minutes. Add the corn kernels and 1/2 cup sour cream, stirring to combine. Serve the chili with the jalapeno, coriander leaves, cheese, and remaining 1/2 cup sour cream.
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  Published: 11/20/2023 7:54 PM

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