When your turkey is bigger than the appetites of the people who share your Thanksgiving holiday, you’ll find this easy recipe a tasteful way to take care of the leftovers.
- 1 tbsp. vegetable oil
- 1 pound of ground or well-shredded turkey
- 2 10.75-ounce cans of low-sodium tomato soup
- 2 15-ounce cans kidney beans, drained
- 1 15-ounce can black beans, drained
- ½ medium onion, chopped
- 2 tbsp. chili powder
- 1 tsp. red pepper flakes
- ½ tbsp. garlic powder
- ½ tbsp. ground cumin
- Pinch ground pepper
- Pinch ground allspice
- Salt to taste
- Shredded, cooked turkey needs no further cooking. For ground turkey, heat the oil in a skillet over medium heat. Place ground turkey in the skillet, and cook until evenly brown; drain.
- Coat the inside of a slow cooker with cooking spray, and mix in turkey, tomato soup, kidney beans, black beans and onion. Season with chili powder, red pepper flakes, garlic powder, cumin, black pepper, allspice and salt.
- Cover, and cook 8 hours on Low or 4 hours on High.
Note: If you prefer spicier chili, add habanero, jalapeno peppers and tobasco sauce. Some people substitute a can of diced tomatoes for a can of tomato soup.
Source: Laura’s Quick Slow Cooker Turkey Chili, allrecipes.com