# Crockpot Turkey and White Bean Chili

Browned ground turkey, cannellini beans, green chilies and cumin cook 6 hours on LOW into a light chili that needs no cream or cheese.

 

 

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## Crockpot Turkey and White Bean Chili

Recipe by Iren Pavlenko

 

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0.0 from 0 votes ** 

Course: Main CourseDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

6

hours 

Browned ground turkey, cannellini beans, green chilies and cumin cook 6 hours on LOW into a light chili that needs no cream or cheese.

### Ingredients

- 1 lb ground turkey
- 1 tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 cans (15 oz) cannellini beans, drained
- 1 can (4 oz) diced green chilies
- 2 cups low-sodium chicken broth
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1 tsp kosher salt
- 1 cup frozen corn
- Lime wedges and cilantro, for serving

### Directions

- Heat the oil in a skillet and brown the turkey for 6 minutes, breaking it up.
- Add the onion and garlic to the skillet for 2 minutes.
- Scrape everything into the slow cooker.
- Add the beans, chilies, broth and spices.
- Stir well, cover and cook on LOW for 6 hours.
- Mash a ladle of beans against the side of the pot to thicken the chili.
- Stir in the corn and cook 15 minutes more.
- Taste for salt and add lime juice.
- Serve with cilantro and a spoon of Greek yoghurt.

 

### Notes

 

Cooked beans are already tender, so do not add them in the first hour or they turn to paste. Leftovers keep 5 days and freeze well.

 

  

## Why mash a ladle of beans

 

Cannellini beans are creamy, and mashing a few against the pot thickens the chili with no cream or cheese. Cooked canned beans are already tender, so they only need heat.

 

Browning the turkey first gives a base that plain stewing would miss.

 

## Turkey and White Bean Chili: swaps

 

Great Northern beans work in place of cannellini. Ground chicken can replace the turkey. Do not add the corn early, or it goes soft and dull.

 

A little extra lime juice at the end brightens the whole pot.

 

## Serving and freezing

 

Warm tortillas or cornbread suit this light chili. Cool leftovers, then portion into containers for the freezer. Reheat with a splash of broth if the chili has thickened.

 

## A mistake to avoid

 

Putting the beans in too early, or stirring too much. Canned beans are already cooked, so long stirring turns them to paste. Mash only one ladleful against the pot wall, then leave the rest whole for texture.

 

Use a wide spoon to stir, and keep the lid on between checks so the heat stays steady.