COOK IT.
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.