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Dinner recipe

Slow-cooker turkey and white bean chili

A mild green chili with lean turkey, white beans and corn. Brown it in the morning, eat it at dinner.

Slow-cooker turkey and white bean chili

Ingredients

  • 1 tbsp14 gOlive oil
  • 1½ lb680 gGround turkey, 93% lean
  • 1½ medium150 gYellow onionchopped
  • 4 cloves12 gGarlicminced
  • 2 tsp4.2 gGround cumin
  • 1 tsp2.7 gChili powder
  • 1 tsp1 gDried oregano
  • 3 cups516 gWhite beans, canned, drained and rinsedabout 2 cans
  • 4 oz113 gDiced green chiles, cannedone 4-oz can, with liquid
  • 1 medium119 gGreen bell pepperchopped
  • 1 cup136 gCorn kernels, frozen
  • 2 cups480 gLow-sodium chicken broth
  • ½ tsp1.2 gBlack pepper
  • 2 tbsp30 gLime juice
  • ½ cup chopped8 gFresh cilantrochopped

Steps

  1. Warm the oil in a large skillet over medium-high heat. Brown the turkey with the onion, breaking it up, 6 to 8 minutes.
  2. Stir in the garlic, cumin, chili powder and oregano for 1 minute, then scrape everything into the slow cooker.
  3. Add the beans, green chiles, bell pepper, corn, broth and black pepper, and stir.
  4. Cover and cook on low for 6 hours or high for 3 hours. The chili should reach 165°F (74°C).
  5. Mash some of the beans against the side of the pot to thicken it, then stir in the lime juice and top with cilantro.

Check labels: Gluten-free when you buy low-sodium chicken broth labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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