Ingredients
Scale
- 1 lb lean ground turkey
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cans (15 oz each) white beans (Cannellini or Great Northern), drained and rinsed
- 1 can (4 oz) chopped green chiles
- 1 cup frozen corn
- 2 cups low-sodium chicken broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh cilantro and lime wedges for garnish
Instructions
- Start by browning the ground turkey in a skillet over medium-high heat. Cook until the meat is no longer pink, breaking it into small crumbles with a wooden spoon. Add the diced onions and minced garlic during the last 3 minutes of browning to soften them. This step adds a depth of savory flavor that you cannot get by putting raw meat directly into the slow cooker.
- Transfer the browned turkey mixture into your crockpot. Add the drained white beans, chopped green chiles, frozen corn, chicken broth, and all the spices. Stir the ingredients well to ensure the chili powder and cumin are evenly distributed throughout the liquid.
- Cover the crockpot with its lid. Set the temperature to “Low” and cook for 6 to 7 hours, or set it to “High” and cook for 3 to 4 hours. The long, slow simmer allows the white beans to absorb the spices and the turkey to become incredibly tender.
- Once the cooking time is complete, taste the chili and add more salt or pepper if needed. Ladle the hot chili into deep bowls. Garnish each serving with a sprinkle of fresh cilantro and a generous squeeze of lime juice to brighten the flavors. You can also add a dollop of Greek yogurt or sliced avocado for extra creaminess.
- Cook Time: 6 hours 15 minutes