The perfect way to use up Thanksgiving leftovers, this slow cooker White Turkey Chili is filled with beans, chiles and turkey.
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- Salt and pepper, to taste
- 2 teaspoon ground cumin
- 5 cloves garlic, minced
- 1 jalapeño, seeded and minced
- 3 can (7 oz each) diced green chiles
- 1 lb. diced cooked turkey
- 3 cans (15 oz each) white beans, drained and rinsed
- 2 teaspoons dried oregano
- 4 to 4 1/2 cups low-sodium chicken broth
- 1/3 cup minced fresh cilantro
- 1/4 cup cornmeal
- Desired toppings – shredded cheese, sour cream, lime slices, additional cilantro, etc.
- Heat the olive oil in a large sauté pan over medium heat.
- Add the onion and season with salt and pepper. Cook until softened, 5 to 7 minutes.
- Add the cumin and stir it into the onion. Cook for an additional minute.
- Add the garlic and jalapeño and cook for one more minute before adding the green chiles.
- In a large slow cooker, combine the turkey, beans, oregano and onion mixture. Add 3 1/2 cups of the chicken broth and cilantro and stir to combine.
- Place the cornmeal in a small bowl. Slowly whisk 1/2 cup of the chicken broth into the cornmeal. Stir the cornmeal mixture into the slow cooker.
- Cover and cook on high for 3 hours. Thin the chili with more broth, if needed.
- To serve, ladle into bowls and top with desired toppings.
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information does not include toppings.
- Serving Size: 1/8 of recipe
- Calories: 319
- Sugar: 2 g
- Sodium: 612 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 9 g
- Protein: 31 g
- Cholesterol: 35 mg
Keywords: white turkey chili