Go Back
Slow Cooker Turkey and White Bean Chili with Poblanos
Print Recipe Pin Recipe
Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet

Ingredients
  

  • 1 lb lean ground turkey
  • 2 poblano peppers, seeded and diced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 (15 oz) cans white beans, rinsed and drained
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 1 cup low-sodium chicken broth
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Chopped cilantro and lime wedges for serving

Instructions
 

  • Heat a skillet over medium heat and cook the ground turkey until it is no longer pink, breaking it up as it cooks. Drain any excess liquid.
  • Add the diced poblano peppers, onion, and garlic to the skillet. Cook for 3 to 4 minutes until the vegetables start to soften.
  • Transfer the turkey mixture to the slow cooker. Stir in the white beans, diced tomatoes, chicken broth, cumin, chili powder, oregano, salt, and black pepper.
  • Cover and cook on low for 6 hours or on high for 3 hours.
  • Taste and adjust salt or pepper if needed. Serve hot with chopped cilantro and lime wedges on the side.

Notes

For a thicker chili, mash some of the white beans against the side of the slow cooker before serving. If you prefer milder heat, use one poblano and add a bell pepper instead. Leftovers store well in the fridge for up to three days and reheat easily on the stovetop with a splash of broth.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Skillet