White bean and ground turkey slow cooker chipotle chili

White bean and ground turkey slow cooker chipotle chili

Total Time
4 hr 28 min
18 min
4 hr 10 min
This slightly spiced white chili is the perfect freezer staple to have on hand for too-busy-to-cook-nights. First, simply cook the turkey, onion, and garlic in a skillet to brown the turkey. Transfer to a slow cooker, then add the chicken broth, beans, fresh cilantro, lime juice, cumin, oregano, and chili powder for a touch of heat. Cook on low for 4 hours until it's thickened and all the flavors have melded. Store the chili in airtight containers and freeze for up to a month so you always have some on hand. If the chili is too thick after it’s been frozen and defrosted, add extra broth and reheat to achieve desired consistency. For additional color, top with chopped cilantro just before serving.


Cooking spray

1 spray(s)

Uncooked 99% fat-free ground turkey breast

2 pound(s)


1 large, chopped


2 clove(s), chopped

Reduced sodium chicken broth

32 fl oz

Canned white beans

30 oz, drained and rinsed


¼ cup(s), fresh, coarsely chopped (plus extra for garnish)

Fresh lime juice

3 Tbsp

Ground cumin

1 tsp

Dried oregano

1 tsp

Chili powder

1 tsp, chipotle variety


  1. Coat a large skillet with cooking spray. Cook turkey, onion and garlic over medium-high heat, stirring occasionally, until turkey is browned, about 10 minutes.
  2. Add turkey mixture and remaining ingredients to a 3 1/2 quart or larger slow cooker. Cover and cook on low heat setting for at least 4 hours. Yields about 1 cup per serving.