Slow Cooker White Turkey Chili
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
4 hrs
-
Total Time
4 hrs 10 mins
-
Servings
6 servings
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Calories
294 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker White Turkey Chili
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Slow-cooker white turkey chili is a hearty and delicious dump and cook meal made with leftover turkey meat. It only takes 10 minutes to prep!
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Ingredients
- 4 cups leftover turkey meat shredded
- 1 small yellow onion diced
- 1 Jalapeño seeded and minced
- 2 oz. cans White beans drained and rinsed
- 1 oz. can sweet corn drained and rinsed
- 1 .5 oz. can green chiles
- 1 tablespoon minced garlic
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/2 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 4 cups chicken broth low-sodium
- 1 lime zested and juiced
To be added later:
- 1/2 cup sour cream
- 1/2 cup cream
- 1 cup shredded pepper jack cheese optional
- 2 tablespoons cornstarch
- 4 tablespoons water
Garnish
- lime juice
- freshly chopped cilantro or parsley
- Extra Cheese
- sour cream
- jalapeños
- corn chips
Instructions
- Add the shredded turkey meat to the bottom of the slow cooker.
- Top with the white beans, green chiles, minced jalapeño, diced onion, minced garlic, sweet corn, dried oregano, dried thyme, dried parsley, cumin, salt, pepper, lime juice, lime zest, and red pepper flakes. Stir to combine. Add chicken broth.
- Cover and cook on low for 5 to 6 hours or high for 3 hours.
- When 30 minutes of cooking remain, stir in sour cream until fully combined. Stir in shredded cheese until melted and fully combined. Stir in cream.
- If you prefer a thicker soup, combine cornstarch and water in a small bowl until the cornstarch is fully dissolved, then add the mixture to the slow cooker. Stir to combine.
- Cover and cook for an extra 30 minutes on high.
- Optionally, use an immersion blender to puree about 1/4 of the chili, which will thicken it while leaving the remaining ingredients whole.
- Serve topped with a squeeze of fresh lime juice. Add your favorite toppings.
Notes
- One problem with making chili in the slow cooker is that it can get watery. One of the main reasons this can happen is condensation. I have learned that if I place a tea towel under the lid, it will capture some of the moisture to keep it from getting watery. Another reason is adding too much liquid, like the chicken broth, or not draining the beans or corn. Be careful measuring and always drain the canned goods.
- Also, do not add dairy ingredients, such as sour cream, heavy cream, and shredded cheese, until the last 30 minutes of cooking, or they will curdle and separate.
- Another way to do this is to warm the dairy ingredients before adding them to the chili.
- Cook the chili on the lowest setting for the best flavor.
- If the sauce is not thick enough, add a cornstarch slurry: 2 tablespoons of cornstarch to four tablespoons of chicken broth, and mix until the cornstarch is dissolved before adding it to the chili.
Nutrition Information
Show Details
Calories
294kcal
(15%)
Carbohydrates
6g
(2%)
Protein
28g
(56%)
Fat
16g
(25%)
Saturated Fat
7g
(35%)
Cholesterol
135mg
(45%)
Sodium
791mg
(33%)
Potassium
442mg
(13%)
Fiber
0g
(0%)
Sugar
1g
(2%)
Vitamin A
440IU
(9%)
Vitamin C
18.9mg
(21%)
Calcium
75mg
(8%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Calories | 294kcal | 15% |
| Carbohydrates | 6g | 2% |
| Protein | 28g | 56% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 135mg | 45% |
| Sodium | 791mg | 33% |
| Potassium | 442mg | 9% |
| Fiber | 0g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 440IU | 9% |
| Vitamin C | 18.9mg | 21% |
| Calcium | 75mg | 8% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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