Leftover Turkey Chili in the Slow Cooker

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 green bell pepper, diced
• 2 jalapenos, diced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 2 cups of cooked and shredded turkey
• 1 (14.5 oz) can diced tomatoes
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can corn, drained and rinsed
• 2 cups chicken broth

Directions

1. In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, bell pepper, and jalapenos and sauté for 3-5 minutes, until the vegetables are softened.
2. Add the cumin, chili powder, smoked paprika, salt, and pepper and stir to combine. Cook for an additional minute.
3. Transfer the mixture to a 6-quart slow cooker.
4. Add the shredded turkey, tomatoes, beans, corn, and chicken broth and stir to combine.
5. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chili is hot and bubbling.
6. Serve the chili with your favorite toppings, such as sour cream, shredded cheese, diced avocado, and chopped cilantro.

Interesting Facts

• This chili is a great way to use up any leftover turkey you have.
• The slow cooker makes this recipe super easy and convenient.
• You can customize this chili with your favorite toppings.