Slow-Cooker Turkey Chili
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Ingredients
- 2 cooked turkey bones (such as leg or breast bones from leftover turkey), meat removed
- 2 cups dried great Northern beans, rinsed
- 1/2 cup chopped poblano chile (about 1 medium chile)
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 8 cups chicken stock or turkey stock
- 2 cups shredded cooked turkey meat (1-inch pieces)
- 2 (4-oz.) cans chopped green chiles, drained
- 2 tablespoons fine yellow cornmeal
- 1 1/2 teaspoons kosher salt
- 1 cup frozen corn kernels
- 1 cup sour cream, divided
- 1 jalapeño chile, minced
- 1/2 cup loosely packed fresh cilantro leaves
- 4 ounces sharp white Cheddar cheese, shredded (about 1 cup)
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Place turkey bones, beans, chopped poblano, cumin, garlic powder, and stock in a 5- to 6-quart slow cooker. Cover and cook on LOW until beans are tender, about 7 hours.
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Remove bones and 1 1⁄2 cups cooked beans from slow cooker. Discard bones, and coarsely mash beanswith a fork or potato masher. Return mashed beans to slow cooker; add turkey meat, chopped green chiles, cornmeal, and salt. Stir to combine; cover and cook on LOW until thickened, about 10 minutes. Add corn kernels and 1⁄2 cup of the sour cream, stirring to combine. Serve chili topped with jalapeño, cilantro leaves, cheese, and remaining 1⁄2 cup sour cream.