Slow Cooker Turkey Chili
This creamy homemade chili is an easy meal made with leftover turkey, poblanos, and beans. Topped with cheese and avocado, you'll love every spicy and creamy bite.
Servings: 8
Equipment
Ingredients
- 8 cups turkey broth or chicken broth
- 2 cups dried great northern beans
- 1 poblano pepper diced, you can also use green bell pepper
- 4 cloves garlic minced
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- 2 to 3 cups shredded cooked turkey meat
- 2 cans (4 ounces-each) chopped green chiles
- ¾ teaspoon salt or to taste
- ¼ teaspoon fresh ground black pepper or to taste
- 1 cup corn kernels
- 1 cup sour cream divided
- 1 cup shredded white cheddar cheese for topping
- 1 jalapeno thinly sliced, for garnish
- fresh cilantro leaves for garnish
- thinly sliced avocado for garnish
Instructions
- Combine the ingredients. Pour chicken or turkey broth into a 6-quart slow cooker. Stir in the beans, poblano pepper, garlic, cumin, and chili powder.
- Cook. Cover and cook on LOW for 6 hours or until the beans are tender.
- Mash the beans. Remove the cover, scoop out 1 cup of the cooked beans, and transfer them to a bowl. Mash the beans with the back of a fork. Return the mashed beans to the slow cooker.
- Stir in the turkey and green chiles. Add in the shredded (cooked) turkey meat and stir in the chopped green chiles, salt, and pepper. Cover and cook on LOW for 10 minutes.
- Add the remaining ingredients. Stir in the corn kernels and ½ cup of sour cream; continue to stir until the cream is well combined. Taste the chili for salt and pepper, and adjust accordingly.
- Serve. Ladle your turkey chili into bowls and top with jalapeño slices, cilantro, cheese, remaining sour cream, and avocado slices.
Notes
- Turkey: I used cooked shredded turkey because I had lots of leftovers. However, you can swap the turkey for shredded (cooked) chicken. You can also use cooked ground turkey.
- Sour Cream: I used sour cream for a creamy texture, but you can also use softened cream cheese or heavy cream. Do not use yogurt because it will curdle. To make it dairy-free, leave out the cream(s).
- Poblano Pepper: Poblanos aren't generally eaten raw as the outer skin is a bit tough, so cooking these peppers in soups and chilis is a great way to enjoy them. The poblano is a mild to medium-heat pepper, so if you do not like spicy foods, reduce the amount of pepper or chili powder in the recipe to make it milder. You can use a green bell pepper if you can't find or don't want to use poblanos.
- Cheese: White shredded cheddar is my go-to for this chili recipe, but you can use any blend of cheese that you like; shredded mild or sharp cheddar cheese, shredded Mexican blend cheese, and shredded cheddar jack are all good options.
Nutrition
Serving: 2cups | Calories: 370kcal | Carbohydrates: 37g | Protein: 29g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 68mg | Sodium: 1477mg | Potassium: 970mg | Fiber: 11g | Sugar: 4g | Vitamin A: 497IU | Vitamin C: 27mg | Calcium: 245mg | Iron: 4mg
