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Turkey, Black Bean and Corn Chili

Course: Soups, Stews and Chili

Products: Slow Cookers


Recommended Hamilton Beach® Product:

Slow Cooker

15-ounce can great northern beans, drained
1 Tblsp. olive oil
1 c. chopped onion
4 cloves garlic, minced
15-ounce can black beans, drained
15-ounce can cream-style corn
2 4-ounce cans chopped green chilies
3 c. chicken broth
1 tsp. cumin
½ tsp. ground coriander
½ tsp. salt
¼ tsp. cayenne pepper
2 lbs. turkey drumsticks or thighs*

*Some turkey drumsticks are too long to fit in the 4-qt. slow cooker, so use small legs.


Place great northern beans into crock of a 4-qt. slow cooker. With potato masher or back of a fork, mash beans. This will help thicken the chili. In a skillet over medium heat sauté onions and garlic in oil until onion softens. Add onion-garlic mixture, remaining beans, corn, chilies, chicken broth and seasonings to crock. Stir to mix. Add turkey. Cover and cook on LOW for 8 to 10 hours or until meat falls off bone. Remove turkey. Discard skin and bone. Shred or chop meat and return to crock. Stir then serve.

Makes 3 qts.

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