SLOW-COOKER TURKEY WHITE BEAN CHILI
Corn and Progresso® chicken broth provide a simple addition to this slow cooked turkey bean chili.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h25m
Yield 8
Number Of Ingredients 16
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. Heat 12-inch nonstick skillet over medium-high heat. Add turkey; cook 6 to 8 minutes, stirring occasionally, until no longer pink. Place turkey in slow cooker. In same skillet, heat oil over medium heat. Cook onion, chile and garlic in oil 5 minutes, stirring frequently, until onion is tender. Add to slow cooker.
- In blender, place 1 can of the beans and 1 cup of the broth. Cover; blend on medium speed 20 seconds or until smooth. Pour mixture into slow cooker. Stir in remaining 2 cans of beans, remaining 2 cups broth, the corn, chili powder, cumin, oregano, pepper and salt.
- Cover; cook on Low heat setting 8 hours. Top each serving with 1 tablespoon sour cream. Sprinkle with cilantro. Serve with lime wedges.
Nutrition Facts : Calories 370, Carbohydrate 31 g, Fiber 10 g, Protein 33 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1080 mg
SLOW COOKER TURKEY CHILI
This is one of my weekly meals for my family! It's easy and delicious. Top with sour cream, Cheddar cheese, chopped onion, green onion, or crushed tortilla chips. Maybe even in a sourdough bread bowl!
Provided by lala
Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes
Time 6h10m
Yield 6
Number Of Ingredients 15
Steps:
- Mix ground turkey, tomatoes, kidney beans, pinto beans, chicken stock, onion, hot sauce, chili powder, salt, minced garlic, paprika, oregano, cayenne pepper, cumin, and black pepper together in a slow cooker; stir to break the turkey into small chunks.
- Cook on Low 6 to 8 hours (or High for 4 hours).
Nutrition Facts : Calories 323.2 calories, Carbohydrate 35.2 g, Cholesterol 70 mg, Fat 8.8 g, Fiber 11.5 g, Protein 29.1 g, SaturatedFat 2.1 g, Sodium 1574.8 mg, Sugar 0.9 g
SLOW COOKER TURKEY AND WHITE BEAN CHILI
This slightly spicy white chili is the perfect freezer staple to have on hand for too-busy-to-cook-nights.
Time 4h28m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Coat a large skillet with cooking spray, and heat it over medium-high heat. Cook the turkey, onion, and garlic until browned, stirring occasionally, about 10 minutes.
- Add the turkey mixture and remaining ingredients to a 3 1/2 quart, or larger, slow cooker. Cover and cook on low for at least 4 hours.
- Per serving: about 1 cup.
Nutrition Facts : Calories 80 kcal
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HEALTHY SLOW COOKER TURKEY AND WHITE BEAN CHILI.
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4.2/5 Total Time 6 hrs 15 minsEstimated Reading Time 6 minsCalories 192 per serving
- 1. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the onion and cook about 5 minutes or until it begins to caramelize around the edges. Stir in the garlic and cook another minute. Add the turkey and brown all over, breaking up the meat as you go, about 5 minutes. Remove the skillet from the heat.2. Transfer the turkey to the bowl of your slow cooker. Add in the red bell peppers, chipotle peppers, chili powder, smoked paprika, cumin, cinnamon, and salt. Stir in 2 cups chicken broth, the tomatoes, tomato paste, apple butter, and bay leaves, stir to combine. Cover and cook on low for 6-8 hours or high for 4-5 hours. During the last hour of cooking, stir in the beans. If your chili is too thick, add the remaining broth to thin as desired. 3. Remove the bay leaves and ladle the chili into bowls. Top with cheddar cheese, avocado, and green onions. Eat!
- 1. Set the instant pot to sauté. Add the olive oil and onion and cook about 5 minutes or until it begins to caramelize around the edges. Stir in the garlic and cook another minute. Add the turkey and brown all over, breaking up the meat as you go, about 5 minutes. Turn the instant pot off.2. Add in the red bell peppers, chipotle peppers, chili powder, smoked paprika, cumin, cinnamon, and salt. Stir in 2 cups chicken broth, the tomatoes, tomato paste, apple butter, and bay leaves, stir to combine. Cover and cook on soup/chili for 25 minutes.3. Once done cooking, use the quick release and release the steam. Stir in the beans. Remove the bay leaves and ladle the chili into bowls. Top with cheddar cheese, avocado, and green onions. Eat!
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