Turkey, Corn, and Black Bean Chili

serves 8

This chili offers a great way of transforming Thanksgiving leftovers into a stick-to-your ribs lunch or dinner for the weekend. Sweet corn, ancho chile powder, moist turkey, and black beans combine for a delicious meal in a bowl.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1½ teaspoons dried oregano
• 2 teaspoons ancho chile powder
• ½ teaspoon ground cumin
• 2 Anaheim chiles, seeded and finely chopped
• 1 medium red bell pepper, seeded and chopped
• 1½ teaspoons salt
• 2 teaspoons cornmeal
• 6 cups chicken or turkey broth
• One 16-ounce package frozen corn, defrosted
• Two 14- to 15-ounce cans black beans, rinsed and drained
• 3 cups shredded cooked turkey or chicken
• ¼ cup chopped fresh cilantro

Instructions

heat the oil in a large skillet over medium-high heat. Add the onion, garlic, oregano, chile powder, and cumin and sauté until the spices are fragrant. Add the chiles, bell pepper, and salt and sauté until the vegetables are softened.

transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker. Stir in the cornmeal, broth, corn, beans, and turkey.

cover the slow cooker and cook on low for 8 to 10 hours, until the chili is thickened and the vegetables are tender.

stir in the cilantro before serving.