SLOW COOKER WHITE TURKEY CHILI RECIPES

Name: Slow Cooker Turkey Chili
Prep time: 15 min
Total time: 4 h 15 min
Yield: 6-8 servings
Ingredients: 1 tbsp. vegetable oil; 1 yellow onion, chopped; 1 red bell pepper, chopped; 2 lb. ground turkey; 3 garlic cloves, chopped; 1/4 c. tomato paste; 2 14.5 oz. cans fire roasted tomatoes; 1 15 oz. can black beans, drained and rinsed; 1 15 oz. can kidney beans, drained and rinsed; 1 c. frozen corn kernels; 1 1/2 c. chicken broth; 2 tsp. chili powder; 1 tsp. ground cumin; 1 tsp. dried oregano; 1/2 tsp. salt; 1/2 tsp. ground black pepper; Shredded pepper jack cheese, diced avocado, corn chips, optional

BEST SLOW COOKER TURKEY CHILI - HOW TO MAKE SLOW COOKER ...

Best Slow Cooker Turkey Chili - How To Make Slow Cooker ... image

Foolproof and flavorful, this easy slow-cooker turkey chili will become one of your go-to slow-cooker recipes, especially when it's cold out.

Provided by THEPIONEERWOMAN.COM

Categories comfort food dinner main dish meat soup stews

Total Time 4 hours 15 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 6-8 servings

Number Of Ingredients 17

Ingredients

1 tbsp. vegetable oil
1 yellow onion, chopped
1 red bell pepper, chopped
2 lb. ground turkey
3 garlic cloves, chopped
1/4 c. tomato paste
2 14.5 oz. cans fire roasted tomatoes
1 15 oz. can black beans, drained and rinsed
1 15 oz. can kidney beans, drained and rinsed
1 c. frozen corn kernels
1 1/2 c. chicken broth
2 tsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. ground black pepper
Shredded pepper jack cheese, diced avocado, corn chips, optional

Steps:

Heat the oil in a large skillet over medium-high heat. Add the onion and bell pepper and cook until tender, 8-10 minutes. Add the turkey and cook until no longer pink, 6-8 minutes. Add the garlic and tomato paste and cook 2 minutes. Transfer the turkey mixture to a slow cooker. Stir in tomatoes (with their juices), black and kidney beans, frozen corn kernels, chicken broth, chili powder, ground cumin, dried oregano, salt and black pepper. Cover and cook on high for 4 hours or low for 6 hours. Reduce heat to warm and serve out of the slow cooker. Garnish with cheese, avocado, and corn chips, if you like.

SLOW COOKER WHITE CHICKEN CHILI RECIPE - NYT COOKING

Slow Cooker White Chicken Chili Recipe - NYT Cooking image

This tangy, mildly spicy white-bean chili is as warming and comforting as a traditional chili, but in a lighter, brighter form. Plenty of green chiles — fresh and canned — provide kick while creamy white beans mellow it all out. To decrease the heat level, remove and discard the seeds from the jalapeño before you mince it. A large handful of chopped cilantro added at the end brings freshness, but if you don’t care for cilantro, pass it at the table along with the other toppings or omit it entirely. Continuing the spirit of customizing your chili, you can make this in the slow cooker or on the stovetop. Use 3 cups chicken stock in the slow cooker and 4 cups on the stovetop, where liquid is more likely to evaporate.

Provided by Sarah DiGregorio

Total Time 6 hours

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

3 tablespoons unsalted butter
1 large yellow or red onion, finely chopped
Kosher salt
10 garlic cloves, finely chopped
1 jalapeño, minced
3 (4-ounce) cans chopped green chiles, hot, mild or a combination
2 teaspoons ground cumin
2 teaspoons onion powder
1 teaspoon dried oregano
1/2 teaspoon ground cayenne
2 pounds boneless, skinless chicken thighs
3 cups chicken stock
2 (14-ounce) cans great Northern beans, drained and rinsed
1 1/2 cups frozen corn
1 cup finely chopped fresh cilantro (about 1 small bunch), optional
1 lime, juiced (about 2 tablespoons)
Pickled jalapeño slices, sliced scallion, cubed avocado and sour cream, for serving

Steps:

In a large Dutch oven, melt the butter over medium heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes. Add the garlic and jalapeño and cook until fragrant, about 1 minute. Add the chopped green chiles, cumin, onion powder, oregano and cayenne and stir until fragrant, 1 to 2 minutes.
Transfer the mixture into a 5- to 8-quart slow cooker. Generously season the chicken thighs with salt and add them to the pot. Stir in 3 cups chicken stock and the beans. Cover and cook on low until the chicken is tender, 4 to 6 hours.
Shred the chicken using two forks. (You can do this directly in the pot, or remove the chicken to a bowl, shred it, then return it to the pot.) Stir in the frozen corn, cover and cook until warmed through, about 10 minutes. Stir in the cilantro, if using, and lime juice. Season to taste with salt. Serve in bowls and pass the toppings at the table.

Nutrition Facts : @context http//schema.org, Calories 370, UnsaturatedFatContent 5 grams, CarbohydrateContent 35 grams, FatContent 11 grams, FiberContent 7 grams, ProteinContent 34 grams, SaturatedFatContent 4 grams, SodiumContent 935 milligrams, SugarContent 4 grams, TransFatContent 0 grams

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