The guests are gone, the fine china is stowed away, and there’s a pile of leftover turkey in a Tupperware container. Don’t call it a day just yet! Break out the slow cooker to make a hearty white turkey chili for a Black Friday feast while you sleep off that Thanksgiving food coma. In a slow cooker, combine 2 to 3 cups chopped turkey, 3 cups cooked cannellini or Great Northern beans, 1 cup chopped onion, 1 cup frozen corn, 1 4.5-ounce can drained chopped green chiles, 2 minced garlic cloves, 1 tablespoon adobo sauce, 2 teaspoons ground cumin, 2 teaspoons chili powder and 1 teaspoon dried oregano. Add 4 cups chicken broth and stir. Cook on low for 5 to 6 hours. Stir in 6 ounces sour cream, adjust seasonings and serve with shredded cheddar cheese, chopped avocado, chopped cilantro and lime wedges.
This article appears in November 2014.