WHITE TURKEY CHILI SLOW COOKER RECIPES

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TURKEY PUMPKIN WHITE BEAN CHILI (SLOW COOKER OR INSTANT ...



Turkey Pumpkin White Bean Chili (Slow Cooker or Instant ... image

A perfect fall chili made with pumpkin puree, ground turkey, white beans, green chili and spices. Top this with chopped fresh cilantro, scallions, jalapeños, or cheddar and serve it with baked chips on the side for a wonderful lunch or dinner.

Provided by Gina

Categories     Dinner    Lunch

Total Time 245 minutes

Prep Time 5 minutes

Cook Time 240 minutes

Yield 9

Number Of Ingredients 16

cooking spray
2 lb 99% lean ground turkey
1/2 tsp olive oil
1 small onion (chopped)
3 garlic cloves (minced)
1 tsp chili powder (to taste)
2 bay leaves
1 1/2 tbsp cumin
1 tsp oregano
2 15 oz cans white northern or navy beans, rinsed and drained
15 oz can pumpkin puree (or homemade)
4.5 oz canned chopped green chile
2 cups low sodium chicken broth (check labels for GF)
kosher salt and pepper to taste
chopped cilantro (red onion or chives for topping)
Greek yogurt or low-fat sour cream for topping (optional)

Steps:

  • Heat a large heavy saute pan over high heat and lightly spray with oil.
  • Add meat and cook, breaking it up until white, about 5 minutes.  Add to crock pot.
  • Add oil to the saute pan, then onions, garlic, sauté about 3 - 4 minutes; add cumin and sauté another minute. Add to crock pot.
  • Add beans, pumpkin puree, green chilis, broth, chili powder, oregano, and bay leaves.
  • Cover and cook on high for 4 hours or low for 8 hours.
  • Remove bay leaves and adjust seasoning to taste before serving. Enjoy!
  • Instant Pot:

Nutrition Facts : ServingSize 1 cup, Calories 272.5 kcal, CarbohydrateContent 31 g, ProteinContent 32 g, FatContent 2.5 g, SodiumContent 499 mg, FiberContent 12 g, SugarContent 2.5 g

CREAMY SLOW COOKER WHITE CHICKEN CHILI - MCCORMICK



Creamy Slow Cooker White Chicken Chili - McCormick image

Game day at the Williams’ house isn’t complete without a slow cooker full of this savory chicken chili simmering away. Make it extra spicy with chopped jalapeños or keep it creamy with a dollop of sour cream, and get settled in to watch the Ravens take the field.Recipe credit: Brandon Williams of the Baltimore Ravens

Provided by McCormick

Prep Time 15 minutes

Cook Time 8 hours

Number Of Ingredients 16

1
1 3/4 pounds boneless skinless chicken breast
2 tsps cumin ground
2 tsps oregano leaves
1 tsp chili powder
1/2 tsp garlic powder
1/4 tsp red pepper ground
1 1/4 tsps salt
1/2 tsp black pepper ground
2 cans (15 ounces each) white beans such as cannellini, navy or great northern, drained and rinsed
1 1/2 cups yellow corn
1 medium yellow onion peeled and chopped
1 medium green bell pepper seeded and chopped
1 container (32 oz) unsalted chicken stock
1/2 cup finely chopped fresh cilantro
1/2 package (4 oz) cream cheese softened

Steps:

  • Place chicken in slow cooker. Mix seasonings, salt and pepper in small bowl. Sprinkle chicken with seasoning mixture. Add remaining ingredients, except cream cheese; stir to mix. Cover.
  • Cook 8 hours on LOW or 3 to 4 hours on HIGH.
  • Remove chicken from slow cooker. Shred, using 2 forks. Set aside.
  • Transfer 1 1/2 cups chili mixture from slow cooker to blender container. Add cream cheese. Pureé until smooth. Stir into slow cooker. Return chicken to slow cooker, stirring to mix. Cover.
  • Cook 5 to 10 minutes on HIGH, or until heated through. Stir before serving. Serve with desired toppings, such as sliced jalapeños, chopped avocado, sour cream, tortilla strips and shredded cheese.
  • Tips:• For thicker chili, whisk 1 tablespoon corn starch and 2 to 3 tablespoons milk or half and half in small bowl until smooth. Stir mixture into chili and cook 5 minutes longer on HIGH. • Substitute 1 jalapeño pepper, chopped or 2 cans chopped green chilis in place of the green bell pepper, for a spicy kick.

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