Directions
- Preheat Pit Boss Pellet Grill to 350 degrees. Let Cast Iron heat up with the smoker.
- Add olive oil to your cast iron before adding ground turkey. Add Pit Boss Chicken and Poultry Rub. Break it down with a spoon, until browned (about 5-6 minutes).
- Add chopped onions, canned chiles, minced garlic, and sauté until softened (about 3 minutes).
- Stir in chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Cook for 1 minute to release the spices' flavors.
- In a blender or food processor, add 1 quart of broth, 2 cans of drained beans, and 2 tablespoons of cornstarch, blend until smooth. Add to your cast iron
- Add in your shredded leftover turkey.
- Bring the chili to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, stirring occasionally.
- Taste and adjust salt, pepper, or spices as needed.
- Ladle the chili into bowls and add your favorite toppings, such as shredded cheese, sour cream, or fresh cilantro.
