So I made some recipes for the November issue of Feast Magazine. It's 7 creative takes on Thanksgiving Leftovers. Check out my recipes page for more ideas!
This easy-to-make chili is an ideal meal after a full day spent in the kitchen. All you have to do is make a simple purée, combine it with a bunch of ingredients and let a slow cooker do its magic. No matter how you seasoned your turkey, the fresh ingredients here will make for a warm, spicy chili, perfect for a cool November evening.
Also made this in my mom's old crockpot. When I bought her a new one she gave me hers from her and my pop's wedding. So old and classic. And it's my fave. Sneak a peak of it below.
2 cups cannellini beans, cooked, drained and rinsed, divided
1 8-oz can green chiles, divided
3 cups turkey or vegetable broth, divided
3 cups shredded turkey
1 cup fresh or frozen corn kernels
1 medium white onion, chopped
3 garlic cloves, minced
1 jalapeño, diced
1 tsp salt
1 tsp freshly ground black pepper
1 tsp chile powder
½ tsp cayenne pepper
fresh cilantro leaves, finely chopped (for garnish)
1 lime, sliced into four wedges (for garnish)
shredded Monterey Jack cheese (for garnish)
In the bowl of a food processor, add half of beans and green chiles and 1 cup broth; purée until smooth.
In a slow cooker set to high heat, add bean purée and all remaining ingredients except garnishes. Cook for 4 hours, stirring occasionally.
Divide chili into four serving bowls and top with fresh cilantro and cheese. Serve with lime wedges to squeeze over top of chili.