Description
This healthy slow cooker turkey and white bean chili is a flavorful, protein-packed meal perfect for cozy dinners. Ground turkey combines with white beans, chipotle peppers, and a blend of spices, simmered low and slow for tender, rich chili. Topped with cheddar, avocado, and green onions, it delivers comfort and nutrition in every hearty bowl.
Ingredients
Main Ingredients
- 1 tablespoon extra virgin olive oil
- 2 small yellow onions, chopped
- 4 cloves garlic, minced or grated
- 2 pounds ground turkey or chicken
- 2 red peppers, seeded and chopped
- 2 chipotle peppers in adobo, finely chopped (use 1 pepper for less heat)
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoons salt
- 2-3 cups low sodium chicken broth
- 1 can (28 ounce) crushed tomatoes
- 1/4 cup tomato paste
- 1 tablespoon apple butter
- 2 bay leaves
- 1 can (14 ounce) white beans, drained
For Serving
- Cheddar cheese
- Avocado
- Green onions
- Cilantro
Instructions
- Sauté Vegetables and Brown Meat: Heat the olive oil in a large skillet over medium heat until it shimmers. Add the chopped onions and cook for about 5 minutes, allowing them to caramelize slightly around the edges for enhanced flavor. Stir in the minced garlic and cook for an additional minute. Add the ground turkey, browning it thoroughly while breaking it up with a spoon, about 5 minutes. Remove from heat once browned.
- Prepare Slow Cooker Chili: Transfer the browned turkey and cooked onion mixture into your slow cooker. Add chopped red bell peppers, chipotle peppers, chili powder, smoked paprika, ground cumin, ground cinnamon, and salt. Pour in 2 cups of the low sodium chicken broth, crushed tomatoes, tomato paste, apple butter, and add the bay leaves. Stir well to combine all ingredients evenly.
- Cook Chili: Cover the slow cooker and set it on low for 6 to 8 hours, or on high for 4 to 5 hours to allow flavors to meld and the turkey to become tender. During the last hour of cooking, stir in the drained white beans. If the chili consistency is too thick, add the remaining chicken broth to achieve desired thickness.
- Finish and Serve: Once cooking is complete, remove the bay leaves. Ladle the chili into bowls and garnish with cheddar cheese, slices of avocado, chopped green onions, and fresh cilantro for a delicious and satisfying meal.
Notes
- Adjust chipotle peppers to control the heat level; use 1 pepper for milder chili.
- Apple butter adds a subtle sweetness that balances the smoky and spicy flavors.
- For a quicker version, use the Instant Pot method as an alternative cooking technique.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Serve with cornbread or over brown rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
