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Nothing is better for a cold, rainy winter, then a nice hot cup of chili. Since, it’s now January,
I thought turkey would be a better alternative then ground meat, so I made a lighter version of my homemade chili.
My kids loved it and I was a fan of not having tons of pots and pans to clean after dinner.
I hope you and your family enjoy it!
- 1 Tablespoon olive oil
- 1 Tablespoon minced garlic
- 1 onion, chopped
- 2 strips bacon, chopped
- 2-15oz cans white beans
- 1-8oz can corn kernals
- 2 cups chopped leftover turkey
- 1-3oz can Mexican green sauce
- 5 cups chicken or turkey broth
- 2 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt & Pepper, to taste
- Place oil, bacon, onion and garlic in a large slow cooker.
- Cover and heat on high for approximately 10 minutes, until onions are translucent.
- Add the beans, corn, turkey, green sauce and broth.
- Stir and cover to cook on high about 45 minutes to an hour (on low 2-3 hours).
- Season to taste with spices, and then cover and allow to cook for 15 more minutes before serving.