Turkey and White Bean Chili
Turkey and white bean chili is a cozy way to turn leftover holiday turkey into an entirely different dinner. Creamy white beans, green chiles, jalapeño, cumin and oregano make this an easy one pot meal.
Equipment
- 1 slow cooker or Instant Pot with a slower cooker function
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion diced
- 4 cloves garlic minced
- 1 jalapeno deseeded and minced
- 2 teaspoon ground cumin
- 1 teaspoon salt
- 1 7 ounce can of mild green chiles
- 4 cups chicken broth, divided
- 2 cans cannellini beans rinsed and drained
- 2 cans great northern beans rinsed and drained
- 1 pound cooked turkey rough chopped or pulled apart
- 2 teaspoons oregano dried
- ½ cup fresh cilantro minced
- ¼ cup cornmeal
- salt and pepper to taste
- optional toppings for serving like shredded cheese, avocado lime crema, sour cream or tortilla chips
Instructions
- Heat a large skillet over medium heat. Add the olive oil and diced onion and cook for 7 to 10 minutes, until the onion is soft. Add the jalapeño, garlic, cumin and salt. Stir to combine and cook for 1 minute.
- Add ½ cup of the chicken broth and the cornmeal to a small bowl. Whisk to combine and set aside.
- Spray a large slow cooker with cooking spray and set it to high. Add the remaining chicken broth, cannellini beans, great northern beans, green chiles, turkey, oregano, cilantro and the cooked onion mixture. Stir to combine.
- Whisk the cornmeal mixture again, then pour it into the slow cooker. Stir well.
- Cover and cook on high for 3 hours. Add any additional salt and pepper to taste. Ladle the chili into bowls and serve with your favorite toppings such as tortilla chips, avocado lime crema, sour cream or shredded cheese.
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