White Turkey Chili
This recipe for Slow Cooker Turkey and White Bean Chili is a warm and comforting dish perfect for a cozy evening at home. With a rich combination of flavors including roasted chilies, tender turkey, and hearty white beans, this chili is sure to satisfy your taste buds. The slow cooking process allows the ingredients to meld together and create a delicious and fragrant meal that is easy to prepare. Top it off with creamy jack cheese, tangy sour cream, and a squeeze of fresh lime for a delightful finish. Enjoy this hearty chili with your loved ones for a delightful meal that will warm you up from the inside out.
— Constant Cookbook
Ingredients
- 2 Tbs. olive oil
- 1 large yellow onion, diced
- Salt and freshly ground pepper, to taste
- 2 tsp. toasted ground cumin
- 5 garlic cloves, minced
- 1 jalapeño, seeded and minced
- 1 lb. Anaheim chilies, roasted, peeled and diced,
- or 3 cans (each 7 oz.) whole fire-roasted
- Anaheim chilies, diced
- 4 to 4 1/2 cups low-sodium chicken broth,
- warmed
- 1 lb. diced cooked turkey
- 3 cans (each 15 oz.) cannellini beans, drained
- and rinsed, or 4 1/2 cups cooked white beans,
- drained
- 2 Tbs. minced fresh oregano
- 1/3 cup minced fresh cilantro
- 1/4 cup cornmeal
- Shredded jack cheese, sour cream and lime
- wedges for serving
Instructions
- In a large sauté pan over medium heat, warm the olive oil. Add the onion, season with salt and pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Add the cumin, garlic and jalapeño and cook, stirring, for 30 seconds. Stir in the chilies and 3 1/2 cups of the broth, then transfer to a slow cooker. Stir in the turkey, beans, oregano and cilantro.
- Put the cornmeal in a small bowl and slowly whisk in 1/2 cup of the broth. Stir the cornmeal mixture into the turkey mixture. Cover and cook on high for 3 hours according to the manufacturer's instructions. Thin the chili with more broth if needed.
- Ladle the chili into warmed bowls. Serve with cheese, sour cream and lime wedges. Serves 6 to 8.
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