Turkey, Black Bean and Corn Chili

Turkey, Black Bean and Corn Chili

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 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.

Directions

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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