Crockpot Turkey and White Bean Chili
Equipment
- Slow Cooker
- Large Skillet
Ingredients
- 1 pound ground turkey
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 (15-ounce) cans white beans, drained and rinsed
- 4 cups low-sodium chicken broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional toppings: shredded cheddar cheese, chopped fresh cilantro
Instructions
- Heat a large skillet over medium heat and add the ground turkey, diced onion, and minced garlic. Cook until the turkey is no longer pink and the onion softens, breaking up the meat as it cooks.
- Transfer the turkey mixture to the slow cooker. Add the drained white beans, chicken broth, chili powder, cumin, oregano, salt, and black pepper.
- Stir everything together until the spices are evenly distributed. Cover and cook on low for 6 to 7 hours.
- Taste and adjust salt or pepper if needed. Serve hot with shredded cheddar cheese and chopped cilantro on top.
Notes
If the chili thickens more than you like after cooking, stir in an extra splash of broth right before serving. Leftovers keep well in the fridge for three days and reheat nicely on the stove with a little added liquid to loosen the texture.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet
Cuisine: American
Equipment: Slow Cooker, Large Skillet