Slow Cooker White Turkey Chili
This flavorful, Tex-Mex style chili, featuring peppers and white beans, is the perfect way to use leftover turkey, and is sure to be a favorite all winter long.
Servings: 6 servings
Calories: 390kcal
Ingredients
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 2-3 cloves garlic minced
- 1 jalapeno pepper seeded and diced
- 1 Anaheim pepper seeded and diced
- 4 cups chicken broth
- 1/2 cup flour
- 1 10 oz. can green enchilada sauce
- 1 teaspoon ground cumin
- 1 teaspoon dry oregano
- 2 15 oz. cans white beans, rinsed and drained
- 3 cups leftover turkey
- 1 cup heavy cream
- 2 tablespoons lime juice
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat olive oil in a medium skillet over medium heat. Add the onion, garlic and peppers and cook until vegetables are tender, 6-8 minutes.
- Add the chicken broth and flour to the bowl of a lightly greased slow cooker. Whisk until smooth. Stir in the cooked onion and pepper mixture.
- Stir in the enchilada sauce, cumin, oregano, white beans and turkey. Cover and cook on low for 5-6 hours. About 30 minutes before serving, stir in the heavy cream.
- Just before serving, stir in the lime juice and cilantro. If desired, serve with toppings such as tortilla strips, avocado, shredded cheese and lime wedges.
Nutrition
Serving: 1g | Calories: 390kcal | Carbohydrates: 21g | Protein: 26g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 730mg | Fiber: 3g | Sugar: 4g