Crockpot recipe:

Ingredients:

• 2-3 frozen chicken breasts (or leftover turkey!)
• 2 – 10-ounce cans of enchilada sauce (or one large can)
• One can of corn
• One can of black beans (drained)
• One can of pinto beans (drained)
• One can of great northern beans (drained)
• One can of diced tomatoes
• 2 cups of chicken broth (turkey or vegetable broth will work too)
• One small red onion- chopped finely
• One green or red pepper – chopped
• 2T chopped chilies in adobo sauce
• 1 T garlic
• 1 T chili powder
• 1 T cumin
• 1 T salt
• 1 T pepper

Optional ingredients:

• Half a cup of fresh cilantro
• 4 corn tortillas, cut into very small pieces

What do to:

1. Put two or three frozen chicken breast at the bottom of a crockpot. Pour all of the other ingredients into the crockpot. Stir.
2. Cook on low for eight hours or high for four hours.
3. Remove chicken breast, shred with two forks. Put the chicken back in, stir again.  Put the chicken back in, add a half cup of whole milk or cream. Stir again.
4. Serve topped with any or all of the items listed:
   • cheese, 
   • sour cream,
   • crushed tortilla chips,
   • jalapenos

*Optional: Use some of that leftover turkey!

First, add all the ingredients to the Crockpot (except chicken or turkey). Cook on high for about an hour, then add some of your leftover turkey (shredded or chopped in small pieces). Cook on low for about an hour. Add cream, stir, and serve!

Want the vegetarian version? Leave the chicken and turkey out!

Instapot Recipe

My friend Suzanne edited this recipe for the instapot.  She said she used whatever was in her pantry or freezer (such as frozen tomatoes from their garden).

The men in her family smoked their turkey for thanksgiving and the leftovers made a delicious chili!

Ingredients:

• 2 Tablespoons Olive Oil
• 1 medium chopped onion
• 4 cloves minced garlic
• 4 cups chopped turkey
• 8 peeled, quartered tomatoes
• 1 can chili beans (not drained)
• 1 can black beans drained
• 1 can navy beans drained
• 1/3 cup of sliced jalapeños from a jar
• 1 package Enchilada sauce
• 1 carton Turkey Bone Broth

Instructions:

• First mix the enchilada sauce and the turkey broth together and set aside.
• Set Instapot on sauté to high and immediately add the olive oil
• Once hot, add onions and garlic.
• Stir and cook for 3 minutes till softened.
• Stir in turkey and tomatoes and continue to sauté for 2 more minutes.
• Now stir in the 3 cans of beans and the jalapeños.
• Lastly, pour the broth/sauce mixture into the Instapot over the beans and turkey.
• Cancel sauté setting.
• Place lid securely on Instapot.
• Select pressure cook on high for 8 minutes not to release steam.
• You can either let the Instapot decrease in pressure after cooking (OR) carefully adjust to release steam manually.
• Remove lid carefully and enjoy your chili!
• We served ours with cilantro, cheese of choice and sour cream.

Thanks for reading! Happy cooking!