(Leftover) Turkey Crock Pot Chile

Give your leftover turkey a makeover.

 A big bowl of turkey chili and cornbread.

 Gather your cans and spices.

 Add the sauteed vegetables and 3C chopped turkey to the slow-cooker.

 Add the cans and spices.

 Stir completely.

 Set it and forget it!

 The corn is optional.

We like it served with rice and lots of toppings.

Fresh chopped cilantro, green onions, shredded cheese, sour cream,

cornbread or tortilla chips.

* if you don't have a slow-cooker, just let it simmer on the stove.

Crock Pot Turkey Chili

1C chopped onion

1C chopped green pepper

1C chopped red pepper

2T olive oil

3C chopped leftover turkey (seasoned)

2 -15oz cans  diced tomatoes (Mexican style)

2-15oz cans tomato sauce

2-15oz cans pinto beans, drained and rinsed
(I add an extra can of cannellini beans)
(optional can of corn, drained)

1-4oz can diced green chilies

1T onion powder

1T garlic powder

1T ground cumin

2 t paprika

1/2 t oregano

1/2 t chopped fresh cilantro

1/4 t cayenne pepper

salt and pepper to taste

Heat the oil in a large saute pan over MH heat.
Add the onion and peppers and cook about
4 minutes until tender, stirring occasionally.
Add the vegetables to the slow-cooker.
Season the chopped turkey with
salt&pepper to taste (can also use grill seasoning).
Add the turkey to the pot.

Add all the cans and spices. Stir completely.
 Cook on low for 6-8 hours.

Enjoy!