2 ½poundsleftover turkey meatchopped or shredded; can use purchased turkey breast also
1largeonionchopped
3largecarrotspeeled and chopped
2-3clovesgarlicminced
128-ouncecan diced tomatoes
2cupschicken brothfresh or canned
1teaspoon kosher saltor to-taste
215-ouncecans black beansdrained
1cupmole paste
½cupCojita cheesecrumbled as garnish
1cupsour creamoptional
chopped scallions optional for garnish
Instructions
Chop the onions and cut the carrots into bite-size pieces.Add all of the ingredients except the cheese and sour cream to a dutch oven or to the slow cooker. Stir everything together.In the slow cooker turn it on to low and cook for 4 hours. In the dutch oven, bring everthing to a boil, reduce heat and simmer over med-low heat for 2 hours or until turkey is no longer pink and ingredients are all melded together.
2 1/2 pounds leftover turkey meat, 1 large onion, 3 large carrots, 2-3 cloves garlic, 1 28-ounce can diced tomatoes, 2 cups chicken broth, 1 teaspoon kosher salt, 2 15-ounce cans black beans, 1 cup mole paste
If you are freezing, let the chili cool completely and then package into smaller containers and seal tightly. Freeze for up to 3 months.To reheat, thaw the chili in the fridge and reheat in the microwave or on the stovetop.
Serve with crumbled Mexican cheese, sour cream and chopped scallions.
1/2 cup Cojita cheese, 1 cup sour cream, chopped scallions
Video
Notes
** If you are using a mole paste, read the directions to reconstitute it first to a sauce. If there are no directions, just whisk mole into the chicken broth, a spoonful at a time until you get the taste you prefer.If you enjoy all types of Mexican food, check out this category of ALL Mexican recipes, where you will find over 40 Mexican recipes, from casual, to low carb, to fancy.If you like my articles about cooking and gardening, subscribe to my weekly newsletter, where I share free recipes and gardening tutorials.