What a great way to use up that left-over turkey after Thanksgiving.  This tasty chili, which has just a hint of heat, is perfect for family get-togethers.  Add a tossed green salad, sprinkled with shredded carrots, and whole-grain rolls.

Medium to large (31?2 to 6 quart) slow cooker

4 cups             cooked pinto beans (see Tips, left)
1 tbsp              oil
2                     onions, finely chopped
2                     stalks celery, thinly sliced
6                     cloves garlic, minced
1 tbsp              ground cumin (see Tips, left)
2 tsp                dried oregano
1?2 tsp              cracked black peppercorns
                        Zest of 1 lime
2 tbsp               fine cornmeal
1 cup                chicken or turkey broth
1                      can (28 oz/796 mL) tomatoes with juice,
coarsely chopped
2 lbs                 skinless boneless turkey breast, cut into
1?2-inch (1 cm) cubes (see Tips, left)
2 cups              frozen sliced green beans
1 tbsp               New Mexico or ancho chile powder,
dissolved in 2 tbsp (30 mL) lime juice
1                      green bell pepper, diced
1                      red bell pepper, diced
1                      can (41?2 oz/127 mL) diced mild green chiles
1                      jalapeño pepper or chipotle pepper in
adobo sauce, diced, optional

1.   In a skillet, heat oil over medium heat. Add onions and celery and cook, stirring, until celery is softened, about 5 minutes. Add garlic and cook, stirring, for 1 minute. Add cumin, oregano, peppercorns and lime zest and cook, stirring, for 1 minute. Add cornmeal and toss to coat. Add broth and cook, stirring, until mixture boils, about 1 minute. Add tomatoes with juice and return to a boil.

2.   Transfer to slow cooker stoneware. Stir in turkey, pinto beans and green beans. Cover and cook on Low for 6 hours or on High for 3 hours, until turkey is tender and mixture is bubbly. Add chile powder solution, green and red bell peppers, mild green chiles, and jalapeño pepper, if using. Cover and cook on High for 30 minutes, until bell peppers are tender.

Tips

If you are halving this recipe, be sure to use a small (2 to 31?2 quart) slow cooker.

Toasting the cumin seeds intensifies their flavor. Stir the seeds in a dry skillet over medium heat until fragrant, about 3 minutes. Transfer to a mortar or spice grinder and grind.

You’ll need about 3 cups (750 mL) cubed turkey breast to make this chili. You can also use leftover turkey. Use 3 cups (750 mL) shredded cooked turkey and add along with the bell peppers.

Add the jalapeño pepper if you’re a heat seeker; add the chipotle in adobo sauce if you like a hint of smoke as well.

For this quantity of beans, cook 2 cups (500 mL) dried beans (page 74) or use 2 cans (14 to 19 oz/ 398 to 540 mL) pinto beans, drained and rinsed.

Make Ahead

Complete Step 1. Cover and refrigerate for up to 2 days. When you’re ready to cook, continue with the recipe.

Excerpted from The 150 Best Slow Cooker Recipes, Second Edition by Judith Finlayson

Photographs by Colin Erricson © 2011 Robert Rose Inc.

www.robertrose.ca Reprinted with permission. All rights reserved.

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Jennifer McCallum

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