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Slow-Cooker Turkey and Hominy Chili

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 15 min
  • 255 min
  • $$
Gatheredtable
adapted from Sunset

Ingredients

  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 6 garlic cloves, minced
  • 1 jalapeno, minced
  • 4 scallions, thinly sliced
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 3 turkey thighs
  • 15 oz canned hominy, drained
  • 20 oz canned crushed tomatoes
  • 3/4 cup monterey jack cheese
  • 2.25 oz canned sliced black olives (optional)
  • sea salt and black pepper, to taste

Directions

Prep: 1. Chop onion and bell pepper. 2. Mince garlic and jalapeno. 3. Slice green onion. Make: 1. In a 4 1/2 quart slow cooker, or larger, mix onion, bell pepper, garlic, jalapeno, cili powder, oregano, and cumin. 2. Pull off and discard skin from turkey thighs, trim off fat. Lay thighs in slow cooker. Pour hominy and tomatoes over turkey. 3. Cover and cook 6-7 hours on low, 4-5 hours on high. 4. With a slotted spoon, transfer turkey to plate. Skim and discard any fat from cooking liquid. 5. When turkey is cool, discard bones and tear meat into large chunks. Return meat and juices to cooker, cover and cook until hot, 10-15 minutes. 6. Top as desired with cheese, oilves, and green onions. Season with salt and pepper to taste.

Notes

If possible, turn over turkey thighs halfway through cooking for the meat to cook more evenly! This also works well with chicken thighs if turkey is unavailable.

Goes great with these recipes

Romaine Salad with Garlic Vinaigrette
Easy Healthy Corn Bread
Arugula and Pomegranate Salad
Cheesy Corn Bread Dumplings
Celery Sticks
Corn Spoon Bread
Corn Cakes
Roasted Red Pepper and Arugula Salad
Sliced Avocado
Simple Arugula Salad with Avocado
Corn Bread
Kale Salad
Avocado Kale Salad
Mixed Salad with Avocado

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