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Cozy Slow Cooker Turkey White Bean Chili: Easy

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A hearty, flavorful slow cooker turkey chili with creamy white beans, smoky spices, and a bright lime finish. Perfect for busy weeknights, this set-it-and-forget-it recipe delivers comfort without the fuss.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 ½ pounds ground turkey (93% lean)
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • 2 poblano peppers, seeded and diced
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper (optional)
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
  • 1 can (4 oz) diced green chiles
  • 4 cups low-sodium chicken broth
  • 2 tablespoons tomato paste
  • 1 ½ cups dried white beans (cannellini or great northern), soaked overnight, OR 3 cans (15 oz each) cannellini beans, drained and rinsed
  • Juice of 1 lime
  • ¼ cup fresh cilantro, chopped
  • Optional toppings: shredded cheddar, sour cream or Greek yogurt, sliced avocado, pickled jalapeños, tortilla chips

Instructions

  1. Soak the beans (if using dried): The night before, place the dried white beans in a large bowl and cover with cold water by about 3 inches. Add a pinch of salt and let them soak for 8-12 hours. Drain and rinse before using. If using canned beans, skip this step.
  2. Brown the turkey: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a wooden spoon, until no longer pink (about 6-8 minutes). Season with a pinch of salt and pepper. Transfer the browned turkey to the slow cooker.
  3. Sauté the aromatics: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion and poblano peppers. Cook for 5-6 minutes, stirring occasionally, until the onions are translucent and the peppers have softened. Add the minced garlic and cook for another 30 seconds until fragrant. Scrape everything into the slow cooker.
  4. Bloom the spices: Reduce the heat to medium-low and add the chili powder, cumin, smoked paprika, oregano, cayenne (if using), and a pinch of salt to the skillet. Stir constantly for 30-45 seconds until fragrant. Add a splash of chicken broth to deglaze the pan, scraping up any browned bits. Pour this into the slow cooker.
  5. Add the liquids and tomatoes: To the slow cooker, add the fire-roasted diced tomatoes (with their juices), diced green chiles, tomato paste, and the remaining chicken broth. Stir until the tomato paste is fully dissolved.
  6. Add the beans: If using soaked dried beans, add them now and stir to distribute. If using canned beans, wait until the last hour of cooking to add them.
  7. Slow cook: Cover the slow cooker and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until the beans are tender and the flavors have melded.
  8. Finish with lime: About 15 minutes before serving, stir in the fresh lime juice. Taste and adjust salt and pepper as needed.
  9. Serve and garnish: Ladle the chili into bowls and top with fresh cilantro, shredded cheese, a dollop of sour cream or Greek yogurt, sliced avocado, or other desired toppings.

Notes

Don’t skip browning the turkey or blooming the spices—they add essential depth of flavor. If using canned beans, add them during the last hour to prevent mush. For a thicker chili, mash about a cup of beans against the side of the slow cooker. This chili tastes even better the next day.

Nutrition

Keywords: slow cooker turkey chili, white bean chili, turkey chili, easy chili, healthy chili, comfort food, fall recipe, winter recipe

Find it online: https://juliamadeit.com/cozy-slow-cooker-turkey-white-bean-chili-easy/