There are several ways to prepare the chili, but Miller prefers the stovetop method because the turkey is already cooked. And after cooking a big Thanksgiving feast, chances are you’re looking for ways to minimize your kitchen time. “The recipe is easy and nutritious and it’s a good way to bounce back,” she says.
Five-Ingredient Turkey Chili
6 cups low sodium chicken stock
4 cups shredded turkey
2 (15 oz.) cans Great Northern beans (no salt added), drained
2 cups (16 oz.) salsa verde
2 tsp. ground cumin
Optional toppings: diced avocado, chopped fresh cilantro, shredded cheese, chopped green onions, Greek yogurt, crumbled tortilla chips
Stovetop method: Add chicken stock, shredded turkey, beans, salsa and cumin to a large stockpot, and stir to combine. Heat over medium-high heat until boiling, then cover and reduce heat to medium-low and simmer for at least 5 minutes. Taste and season with salt and pepper, if needed. Serve warm with desired toppings.
Slow cooker method: Add chicken stock, turkey, salsa and cumin to a slow cooker and stir to combine. Cook on low for 6-8 hours or high for 3-4 hours. Add the beans during the last half hour of cooking. Taste and season with salt and pepper if needed. Serve warm with desired toppings.
Instant Pot method: Add chicken stock, turkey, salsa and cumin to an Instant Pot pressure cooker and stir to combine. Close lid securely and set vent to “Sealing.” Press “Manual,” then press “Pressure” until the light on “High Pressure” lights up, and then adjust the +/- buttons until time reads 8 minutes. Cook. Once the soup has cooked, very carefully turn the vent to “Venting” for quick release and wait until all of the steam has released and the valve has dropped. Remove the lid and stir in the beans. Taste and season with salt and pepper if needed. Serve warm with desired toppings.