Turkey White Bean Chili

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Prep Time: 20 minutes
Cook Time: 8 hours
Servings: 2
Calories: 721kcal

Ingredients

Slow Cooker Turkey and White Bean Chili

  • 1/2 TBSP Extra virgin olive oil
  • 1 cup Yellow onion chopped
  • 2 cloves Garlic minced or grated
  • 8 oz Ground turkey
  • 1 Red bell peppers seeded and chopped
  • 1 Chipotle pepper in adobo finely chopped (use 1/2 pepper for less heat)
  • 1 TBSP Chili powder
  • 1/2 TBSP Smoked paprika
  • 1 tsp Ground cumin
  • 1/2 tsp Ground cinnamon
  • 3/4 tsp Salt
  • 3 cups Chicken broth
  • 14 oz Crushed tomatoes
  • 2 TBSP Tomato paste
  • 1 TBSP Apple butter
  • 1 Bay leaf
  • 7.5 oz White beans drained

Toppings

  • Cheddar cheese shredded
  • Avocado sliced
  • Fresh cilantro

Bread and Butter

  • 2 slices Your choice of bread
  • 1 TBSP Butter

Mango Lassi

  • 1 1/2 cups Frozen mango chopped
  • 3/4 cup Plain yogurt
  • 3/4 cup Milk
  • 1 TBSP Sugar to taste
  • 1/4 TBSP Ground cardamom
US Customary - Metric

Instructions

  • Directions for Slow Cooker Turkey and White Bean Chili:
  • Heat olive oil in a large skillet over medium heat. When the oil shimmers, add onion and cook for about 5 minutes or until it begins to caramelize around the edges. Stir in the garlic and cook for another minute. Add turkey and brown all over, breaking up the meat as you go, about 5 minutes. Remove the skillet from the heat.
  • Transfer the turkey to the bowl of your slow cooker. Add in red bell peppers, chipotle peppers, chili powder, smoked paprika, cumin, cinnamon, and salt. Stir in 2 cups of chicken broth, tomatoes, tomato paste, apple butter, and bay leaves, and 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.
  • Remove the bay leaves and ladle the chili into bowls. Optional: Top with cheddar cheese, avocado, and cilantro.
  • Make the Mango Lassi: In a blender, add mangoes, yogurt, milk, cardamom powder, and sugar. Blend until super smooth. Adjust sweetness and consistency by adding more sugar or milk, or additional mango and a splash of water if desired. Pour into glasses.
  • Serve the turkey and white bean chili with bread and butter and mango lassi.

Nutrition

Calories: 721kcal | Carbohydrates: 87g | Protein: 59g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 99mg | Sodium: 2820mg | Potassium: 2144mg | Fiber: 17g | Sugar: 32g | Vitamin A: 2873IU | Vitamin C: 26mg | Calcium: 474mg | Iron: 11mg

Turkey White Bean Chili

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Servings 2
Calories 721 kcal

Ingredients
 
 

Slow Cooker Turkey and White Bean Chili

  • 1/2 TBSP Extra virgin olive oil
  • 1 cup Yellow onion chopped
  • 2 cloves Garlic minced or grated
  • 8 oz Ground turkey
  • 1 Red bell peppers seeded and chopped
  • 1 Chipotle pepper in adobo finely chopped (use 1/2 pepper for less heat)
  • 1 TBSP Chili powder
  • 1/2 TBSP Smoked paprika
  • 1 tsp Ground cumin
  • 1/2 tsp Ground cinnamon
  • 3/4 tsp Salt
  • 3 cups Chicken broth
  • 14 oz Crushed tomatoes
  • 2 TBSP Tomato paste
  • 1 TBSP Apple butter
  • 1 Bay leaf
  • 7.5 oz White beans drained

Toppings

  • Cheddar cheese shredded
  • Avocado sliced
  • Fresh cilantro

Bread and Butter

  • 2 slices Your choice of bread
  • 1 TBSP Butter

Mango Lassi

  • 1 1/2 cups Frozen mango chopped
  • 3/4 cup Plain yogurt
  • 3/4 cup Milk
  • 1 TBSP Sugar to taste
  • 1/4 TBSP Ground cardamom

Instructions
 

  • Directions for Slow Cooker Turkey and White Bean Chili:
  • Heat olive oil in a large skillet over medium heat. When the oil shimmers, add onion and cook for about 5 minutes or until it begins to caramelize around the edges. Stir in the garlic and cook for another minute. Add turkey and brown all over, breaking up the meat as you go, about 5 minutes. Remove the skillet from the heat.
  • Transfer the turkey to the bowl of your slow cooker. Add in red bell peppers, chipotle peppers, chili powder, smoked paprika, cumin, cinnamon, and salt. Stir in 2 cups of chicken broth, tomatoes, tomato paste, apple butter, and bay leaves, and 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.
  • Remove the bay leaves and ladle the chili into bowls. Optional: Top with cheddar cheese, avocado, and cilantro.
  • Make the Mango Lassi: In a blender, add mangoes, yogurt, milk, cardamom powder, and sugar. Blend until super smooth. Adjust sweetness and consistency by adding more sugar or milk, or additional mango and a splash of water if desired. Pour into glasses.
  • Serve the turkey and white bean chili with bread and butter and mango lassi.

Nutrition

Calories: 721kcalCarbohydrates: 87gProtein: 59gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 99mgSodium: 2820mgPotassium: 2144mgFiber: 17gSugar: 32gVitamin A: 2873IUVitamin C: 26mgCalcium: 474mgIron: 11mg
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