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

Equipment

  • Slow Cooker
  • Skillet

Ingredients
  

  • 1 pound ground turkey
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 cans (15 ounces each) white beans, drained and rinsed
  • 1 can (4 ounces) diced green chilies
  • 3 cups chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste
  • Shredded Monterey Jack cheese, for serving
  • Chopped cilantro, for serving

Instructions
 

  • Heat a skillet over medium heat and cook the ground turkey with the diced onion and minced garlic until the turkey is no longer pink and the onion softens.
  • Transfer the turkey mixture to the slow cooker.
  • Add the drained white beans, diced green chilies, chicken broth, chili powder, cumin, oregano, salt, and pepper.
  • Stir everything together, cover, and cook on low for 6 to 8 hours.
  • Ladle the chili into bowls and top with shredded Monterey Jack cheese and chopped cilantro before serving.

Notes

Leftovers reheat best on the stovetop with a splash of broth to loosen the texture. You can also freeze portions in airtight containers for up to two months. If the chili tastes too thick after cooking, stir in extra broth a little at a time until it reaches the consistency you like.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Skillet