Can you feel it in the air? That’s right. It’s almost time for SPRING TURKEY SEASON!!! I’ve personally been counting down a year for this. Our season in Tennessee opens on April 2nd so there’s a good chance those early mornings in the woods might be a bit chilly. This is the perfect set it and forget it one pot recipe to warm yourself back up after, what I hope, is a very successful hunt.
Can you feel it in the air? That’s right. It’s almost time for SPRING TURKEY SEASON!!!
I’ve personally been counting down a year for this. Our season in Tennessee opens on April 2nd so there’s a good chance those early mornings in the woods might be a bit chilly. This is the perfect set it and forget it one pot recipe to warm yourself back up after, what I hope, is a very successful hunt. It’s so nice and easy but yields a restaurant worthy chili you and your family and friends can enjoy.
This recipe has the turkey in a half day chicken broth bath getting fall apart tender. I usually do one full breast and the cutlets but you can add the extra breast if you want more meat in the chili. The green chiles add the perfect kick to this with the cream cheese and heavy cream giving it a silky smooth texture.
If you want it less spicy then feel free to hold off on the chiles. Have fun topping this with whatever you like! I personally add shredded Monterey Jack cheese, raw onions, tortilla chips, sour cream, fresh cilantro, jalapeños AND finish with some hot sauce. The leftovers can be frozen or will keep in the fridge for about a week. I think it gets better everyday when it sits in the fridge.
Y’all enjoy and happy hunting!
Author:
Justin Adams
Ingredients
1-3 lb. Wild Turkey Breasts and or cutlets trimmed of their fat
1 Onion Diced
2 Cans of White Northern Beans drained
1 Can of Whole Kernel Corn drained
1 10 oz. Can of Rotel Not drained
1 4 oz. can of green chiles Not drained
2 TBSP. Salt
2 TBSP. Black Pepper
3 tsp. Garlic Powder
1 tsp. Cumin
2 tsp. Chili Powder
1 tsp. Paprika
½ tsp. Cayenne Pepper
32 oz Box Chicken Broth (I make mine with a homemade turkey stock from the leftover bones from my wild turkey)
1 - 8 oz. Block of Room Temp Cream Cheese (bringing up to room temp will help incorporate into liquid)
¼ Cup Heavy Cream
Directions
Place wild turkey into the Bottom of your crockpot
Sprinkle with Salt, Pepper, Cumin, Chili Powder, Cayenne Pepper, Paprika and Garlic Powder over turkey
Top with diced Onion, Drained Beans, Drained Corn, Rotel and Green Chiles
Add the Chicken Broth to the Slow Cooker
Cover and Cook on low for about 6 hours (Until turkey is tender with a fork)
Remove turkey and shred with forks
With the turkey out add in Cream Cheese and heavy cream. You’ll need to stir with a whisk quite a bit to get that cream cheese broken up and incorporated so don’t freak out if it looks weird and kind of clumpy. It’ll all come together and be super creamy.
Return turkey to Slow Cooker and stir to combine
Cook for an additional 15-20 minutes while you prepare your toppings.
