Irresistible Slow Cooker Turkey Chili: A Delicious Twist for Leftovers

Ingredients

• 1 pound of dried pinto beans
• 2 tablespoons of butter
• 1 finely chopped onion
• 1 green bell pepper, finely chopped
• 1 jalapeno pepper, finely chopped
• 2 tablespoons of chopped garlic
• 1 leftover turkey carcass for added flavor
• ½ cup of savory chicken broth
• 3 tablespoons of zesty chili powder
• 2 bay leaves for a hint of earthiness
• 1 can (14.5 ounces) of diced tomatoes
• 1 cup of sweet frozen corn kernels
• ¼ tablespoon of masa for authenticity
• A dash of hot sauce for a kick
• A pinch of chili powder for an extra burst of flavor
• A pinch of ground white pepper for subtle heat
• A pinch of red pepper flakes for a touch of spice
• Salt to taste, for perfect seasoning.

Step 1

Begin by sorting the beans and transferring them to a spacious container. Cover the beans with a generous amount of cool water and allow them to soak for at least 8 hours, or preferably overnight for best results.

Step 2

In a skillet, melt butter over medium-high heat. Cook the onion, bell pepper, jalapeno, and garlic in the sizzling butter until they become tender, which should take around 5 to 7 minutes. Once done, remove the skillet from the heat and set it aside.

Step 3

Next, place the turkey carcass in a slow cooker along with the drained beans, the sauteed vegetables, chicken broth, 3 tablespoons of chili powder, and bay leaves. Cover the slow cooker and let the ingredients cook on a Low setting for about 8 hours.

Step 4

After the cooking time has elapsed, carefully remove any bones from the turkey carcass. Then, introduce tomatoes, corn, masa, a dash of hot sauce, chili powder, white pepper, red pepper flakes, and season with salt to your liking. Allow the mixture to simmer gently on Low for an additional 30 minutes to let the flavors meld together beautifully.