Slow Cooker Chili Made with Leftover Turkey

Ingredients

• 1 pound dried pinto beans
• 2 tablespoons butter
• 1 onion, finely chopped
• 1 green bell pepper, finely chopped
• 1 jalapeno pepper, finely chopped
• 2 tablespoons chopped garlic
• 1 leftover turkey carcass
• ½ cup chicken broth
• 3 tablespoons chili powder
• 2 bay leaves
• 1 (14.5 ounce) can diced tomatoes
• 1 cup frozen corn
• ¼ tablespoon masa, or to taste
• 1 dash hot sauce, or to taste
• 1 pinch chili powder, or to taste
• 1 pinch ground white pepper, or to taste
• 1 pinch red pepper flakes, or to taste
• salt to taste

Step 1

Separat the beans and placing them in a large bowl. Cover them with plenty of cool water and let them soak for at least 8 hours or overnight.

Step 2

Heat some butter in a skillet over medium-high heat. Toss in the onion, bell pepper, jalapeño, and garlic, and cook until everything is soft and fragrant—about 5 to 7 minutes. Once they're ready, take the pan off the heat.

Step 3

Add the turkey carcass to your slow cooker along with the drained beans, sautéed veggies, chicken broth, chili powder, and bay leaves. Cover the slow cooker and let it cook on low for around 8 hours.

Step 4

After the slow cooking time, fish out the turkey bones and discard them. Stir in the tomatoes, corn, masa, hot sauce, extra chili powder, white pepper, red pepper flakes, and salt to your taste. Let everything simmer on low for another 30 minutes to bring the flavors together.

Step 5

Give it a taste and adjust any seasonings if needed before serving. Enjoy your hearty chili!