Slow Cooker Turkey and White Bean Chili

Name: Slow Cooker Turkey and White Bean Chili
Prep time: 6 min
Cook time: 250 min
Total time: 506 min
Yield: 8 servings
Cuisine: Tex-Mex
Ingredients: 1 spray(s) cooking spray; 2 pound(s) uncooked boneless skinless turkey breast ground, or ground skinless chicken breast; 1 large uncooked onion(s) chopped; 2 medium clove(s) garlic clove(s) minced; 4 cup(s) reduced-sodium chicken broth; 31 oz canned cannellini beans (white kidney) 2 (15 1/2-ounce) cans, rinsed and drained; 3 Tbsp fresh lime juice; 1 tsp ground cumin; 1 tsp dried oregano; 1 tsp chipotle chili powder; 0.25 cup(s) cilantro fresh, chopped

SmartPoints® value per serving

Total Time

8 hr 26 min

Prep

6 min

Cook

4 hr 10 min

Serves

Difficulty

Easy

Ingredients

cooking spray

1 spray(s)

uncooked boneless skinless turkey breast

2 pound(s), ground, or ground skinless chicken breast

uncooked onion(s)

1 large, chopped

garlic clove(s)

2 medium clove(s), minced

reduced-sodium chicken broth

4 cup(s)

canned cannellini beans

31 oz, (white kidney) 2 (15 1/2-ounce) cans, rinsed and drained

fresh lime juice

3 Tbsp

ground cumin

1 tsp

dried oregano

1 tsp

chipotle chili powder

1 tsp

cilantro

¼ cup(s), fresh, chopped

Instructions

Spray large skillet with nonstick spray and set over medium-high heat. Add turkey, onion, and garlic and cook, breaking up turkey with wooden spoon, until turkey is browned, about 10 minutes.
Transfer turkey mixture to 3- or 4-quart slow cooker and add broth, beans, lime juice, cumin, oregano, and chipotle powder. Cover and cook 4 hours on low. Serve sprinkled with cilantro.
Per serving (1 cup)

Notes

To store leftovers, transfer the chili to an airtight container and let cool. Cover and refrigerate up to 4 days or freeze up to 3 months.

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