Slow Cooker Turkey Chili

Since it’s the day after Thanksgiving, you may have come home with some leftovers from yesterday’s feast. You could eat these leftovers as they are or you could turn them into a completely different meal to keep things interesting. With this slow cooker recipe, you’ll be able to use the leftover turkey and make a meal with plenty of flavor and vegetables that the whole family will enjoy!  

Feel free to make this recipe a little different based on your preferences. Add some different veggies or try your favorite spices and herbs to change the taste.  

Slow Cooker Turkey Chili

Servings: 8
Prep time: 15 minutes
Cook Time: 8 hours in slow cooker

Ingredients

• 1 tablespoon vegetable or canola oil 

• Salt and pepper 
• Juice from 1 lime 
• 1 can (15 ounces) cannellini beans, rinsed and drained 
• 1 can (15 ounces) black beans, rinsed and drained 
• 1 can (15 ounces) tomato sauce 
• 1 can (28 ounces) crushed tomatoes 
• 1 can (15 ounces) corn, drained 
• 1 package (1.25 ounces) Chili seasoning mix 
• 1 medium zucchini, diced into ½-inch pieces 
• 1 pound ground turkey or shredded leftover Thanksgiving turkey  
• 4 cloves garlic, minced 
• 1 medium onion, diced 

Instructions

1. In a skillet, heat the oil over medium heat until simmering. Add the onion and cook until softened and nearly translucent, about 2 minutes. Add the garlic and cook until fragrant, 30 seconds. 
2. Add the turkey and break up into crumbles using the back of a wooden spoon. Cook until no longer pink. Or shred the turkey leftover from Thanksgiving and reheat it. Add the zucchini and chili seasoning. Stir to coat. 
3. Transfer to a slow cooker, making sure to scrape in all of the caked on brown bits from the bottom of the skillet. Pour in the crushed tomatoes, tomato sauce, and beans. Stir to combine. Cover with the lid and cook on low for 7 hours. 
4. Add the lime juice and season with salt and pepper to taste. Serve warm with suggested toppings.