This white turkey chili hits the spot when the weather turns cold. It’s a nice alternative to tomato-based chili. Putting everything in the slow cooker in the morning makes the whole house smell wonderful just a few hours later.
You can keep this recipe simple and leave out the garnishes but I love the added color and flavor that the lime, avocado, cilantro, and green onions give the chili.
Feel free to use boneless chicken breasts or pork instead of turkey.
If you have extra diced avocado, just squeeze some lime juice on it and it will keep another day in the fridge in a covered glass container.
This recipe makes enough for leftovers which is wonderful because it’s even better the next day! You can also freeze leftovers and have healthy meals waiting for you in your freezer when you’re in a pinch.
- 2 Tbsp oil
- 1 medium onion, diced
- 3 cloves of garlic, minced
- 1 jalapeno, deseeded and minced
- cooking spray
- 1/2 tsp ancho chili powder
- 1 tsp coriander
- 1/2 tsp chipotle chili powder
- 1 tsp cumin
- 1 4-oz can chopped green chilies
- 6 cups turkey or chicken broth
- 2-3 lbs turkey breast or tenderloin, cut into bite-sized pieces
- 1 can white beans, drained (cannelini, etc.) – optional
- 1-2 Tbsp non-GMO cornstarch – optional but good if you want thicker chili
- Optional garnishes – lime wedges, diced avocados, minced green onions, chopped cilantro
Heat oil in small skillet. Add onion and saute until translucent and starting to brown. Add garlic and jalapeno and cook until soft, about 3 minutes.
Meanwhile, spray slow cooker with oil. Add onion mixture, spices, chilies, broth, turkey, and beans. Stir to combine and cover with lid.
Cook on low 6-8 hours or on high for 4-6 hours.
Optional: Last 30 minutes of cooking, take out 1/2 cup of cooked chili broth and put in small bowl. Add cornstarch and mix well to combine. Pour cornstarch mixture into slow cooker and stir to combine. Replace lid and cook additional 30 minutes.
Garnish with lime juice and optional garnishes. Serve with organic cornbread or organic corn chips.
-Caitlin Russell MS, RDN, LD
Let me know how you like it in the comments below!