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Turkey and White Bean Chili
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1 pound ground turkey
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 cans (15 ounces each) white beans, drained and rinsed
  • 1 can (4 ounces) diced green chilies
  • 3 cups chicken broth
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • Salt and black pepper, to taste

Instructions
 

  • Heat a large skillet over medium heat and add the ground turkey. Cook until it is no longer pink, breaking it up as it browns.
  • Add the chopped onion and minced garlic to the skillet. Stir and cook for 2 to 3 minutes until the onion softens.
  • Transfer the turkey mixture to the slow cooker. Add the white beans, diced green chilies, chicken broth, cumin, chili powder, and oregano.
  • Stir everything together and season with salt and black pepper.
  • Cover and cook on low for 6 to 8 hours.
  • Stir the chili before serving to check the consistency.

Notes

Mash a few beans against the side of the slow cooker near the end of cooking if you want a thicker broth. Leftovers keep well in the fridge for up to three days and reheat easily on the stove with a splash of broth to loosen them.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Large Skillet