There’s nothing more that I love to use cooking than my crockpot. I love being able to put hearty, healthy ingredients into it and let the aroma fill the house for the day. During our first snowstorm last week, I made a roast turkey for us and our snowed in neighbors. The turkey was 18 lbs. and definitely much too big of a turkey for us, but I was thrilled to have leftover turkey to use in my favorite Crockpot Turkey Chili.
Crockpot Turkey Chili
Riley went sleigh riding for the first time while dinner cooked in the crockpot. She also built her first snowman with Daddy. I love the ease of the crockpot and the ability to carry on with our life, while dinner is doing it’s thing in the crockpot. So proud of herself!
- 1 tablespoon olive oil
- 1 onion chopped
- 3 cloves of garlic diced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (16 oz) Cannellini Beans drained & rinsed
- 1 can (16 oz) Great Northern Beans drained & rinsed
- 16 oz chicken stock
- 1 can (4 oz) chopped green chiles
- 2 cups cooked & chopped turkey meat
- Fresh cilantro
- Saute the onion & garlic in the olive oil until the onions are translucent & fragrant.
- Add the sauted onions & garlic to the crockpot with the rest of the ingredients.
- Cook on low for a minimum of 4 hours.
- Continue to add chicken stock if you are looking for a chili with more liquid.