Slow Cooker Turkey and White Bean Chili
Equipment
- Slow Cooker
- Skillet
Ingredients
- 1 lb ground turkey
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 (15 oz) cans white beans, drained and rinsed
- 1 (4 oz) can diced green chilies
- 1 1/2 cups low-sodium chicken broth
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- Shredded Monterey Jack cheese, for serving
- Fresh cilantro, for serving
Instructions
- Heat a skillet over medium heat. Add the ground turkey, onion, and garlic. Cook until the turkey is browned and the onion softens.
- Transfer the turkey mixture to the slow cooker.
- Add the white beans, green chilies, chicken broth, cumin, chili powder, oregano, salt, and pepper to the slow cooker.
- Stir everything together until well combined.
- Cover and cook on low for 6 to 8 hours.
- Ladle into bowls and top with shredded Monterey Jack cheese and fresh cilantro.
Notes
If the chili thickens too much during cooking, stir in a splash of extra broth before serving. Leftovers keep in the fridge for three days and reheat well on the stove. You can swap the Monterey Jack for cheddar if that is what you have.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Skillet
Cuisine: American
Equipment: Slow Cooker, Skillet