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Slow Cooker Leftover Thanksgiving Turkey and Three Bean Chili

A hearty, savory slow-cooker chili made with leftover turkey and a trio of beans, perfectly spiced for a comforting meal.
Print Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 cups cooked turkey, shredded or diced
  • 1 can black beans, drained and rinsed 15 oz
  • 1 can kidney beans, drained and rinsed 15 oz
  • 1 can pinto beans, drained and rinsed 15 oz
  • 1 can diced tomatoes, undrained 14.5 oz
  • 1 can tomato sauce 8 oz
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp cayenne pepper optional
  • 1 cup low-sodium chicken broth
  • 1/2 tsp salt to taste
  • 1/4 tsp black pepper to taste

Equipment

  • 6-quart slow cooker
  • Wooden spoon

Method
 

Cooking Steps
  1. Combine shredded turkey, black beans, kidney beans, pinto beans, diced tomatoes, and tomato sauce in a 6-quart slow cooker.
  2. Spread the diced onion and green bell pepper evenly over the bean mixture.
  3. Sprinkle minced garlic, chili powder, cumin, smoked paprika, oregano, and cayenne over the top and stir until well incorporated.
  4. Pour in chicken broth, season with salt and pepper, and stir again.
  5. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
  6. Adjust seasonings 30 minutes before serving; remove the lid if a thicker consistency is desired.
  7. Ladle into bowls and serve with desired garnishes like cilantro, cheese, sour cream, and lime.

Notes

Store in the fridge for up to 5 days or freeze for up to 3 months. For deeper flavor, sauté the onion and garlic before adding to the slow cooker.