Slow Cooker Turkey & White Bean Chili
Creamy, hearty white chili made with lean ground turkey, tender cannellini beans, mild green chiles, and melted Monterey Jack in the slow cooker.
- Cook temp
- 200°F
- 93°C · preheat
- Total time
- 370 min
- 10 prep · 360 cook · 5 rest
- Pull at
- 165°F
- USDA safe minimum
- Rest
- 5 min
- Before slicing
- Target //Cook at LOW (200°F / 93°C) for 6 hours.
- Doneness //Pull when internal temperature reaches 165°F (USDA safe minimum). Rest 5 mins before slicing.
- Golden Rule //This is completely distinct from traditional red beef chili. The combination of mild green chiles, cannellini beans, ground turkey, and a swirl of sour cream produces a silky white chili with huge protein macros that tastes like it came from a Colorado ski lodge.
- Family Tweak //Serve with plenty of shredded Monterey Jack cheese and tortilla chips for scooping.
Ingredients
- 1 lbLean Ground Turkey (93/7)
- 2 cansCannellini Beans (White Kidney), 15 oz each, drained and rinsed
- 2 cansDiced Mild Green Chiles, 4 oz each
- 1 pieceYellow Onion, diced
- 3 piecesGarlic Cloves, minced
- 2 cupsChicken Broth, low-sodium
- 1 tbspGround Cumin
- 1 tspDried Oregano
- 1 tspKosher Salt
- 1/2 cupSour Cream
- 1 cupShredded Monterey Jack Cheese
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Get to the point
- 1
Brown 1 lb ground turkey with onion and garlic in skillet for 5 minutes; transfer to slow cooker.
- 2
Add 2 cans drained cannellini beans, 2 cans mild green chiles, cumin, oregano, and 2 cups chicken broth.
- 3
Mash 1/2 cup of beans with a fork to naturally thicken.
- 4
Cover and cook on LOW for 6 hours; stir in 1/2 cup sour cream and shredded Monterey Jack.
Step by step
Tap a step to cross it offGround Turkey & Aromatic Skillet Sauté
Heat 1 tbsp olive oil in a skillet over medium-high. Add 1 lb 93/7 ground turkey, 1 diced yellow onion, and 3 minced garlic cloves. Sauté 5 minutes, breaking up meat with a wooden spoon until browned. Transfer directly into slow cooker.
WhyBrowning the ground turkey first builds rich roasted poultry flavor before it hits the slow cooker broth.
Bean & Green Chile Base Integration
Add 2 cans (15 oz each) rinsed and drained cannellini (white kidney) beans, 2 cans (4 oz each) diced mild green chiles, 1 tbsp ground cumin, 1 tsp dried oregano, 1 tsp chili powder, 1 tsp kosher salt, and 1/2 tsp black pepper.
WhyDiced green chiles add smoky southwestern depth without making the chili spicy for kids.
Natural Starch Thickening & Broth Pour
Scoop 1/2 cup of the white beans into a small bowl, mash smooth with a fork, and stir back into the slow cooker. Pour in 2 cups low-sodium chicken broth. Stir well.
WhyMashing a portion of the beans releases natural starches that thicken the white broth into a rich velvety stew without needing flour or cornstarch.
Low Simmer & Cream Cheese Finish
360 minCover and cook on LOW for 6 hours (or HIGH for 3.5 hours). In the final 15 minutes, stir in 1/2 cup sour cream (or 4 oz cream cheese) and 1 cup shredded Monterey Jack cheese until smooth and creamy. Ladle into bowls and top with crushed tortilla chips.
WhyTurn heat to LOW or WARM before stirring in dairy so the sour cream blends smoothly without curdling.
- Dad pro tip
- This is completely distinct from traditional red beef chili. The combination of mild green chiles, cannellini beans, ground turkey, and a swirl of sour cream produces a silky white chili with huge protein macros that tastes like it came from a Colorado ski lodge.
- Kid & toddler adjustment
- Serve with plenty of shredded Monterey Jack cheese and tortilla chips for scooping.
- Serve with
- Warm cornbread with honey butter · Tortilla chips and salsa · Side salad
- Reheating
- Reheat in a pot over medium-low heat for 5 minutes, stirring occasionally.
- Calories
- 370
- Protein
- 34 g
- Carbs
- 28 g
- Fat
- 13 g
Nutrition source: USDA FoodData Central #171077 & #173735. Cook-time basis: 6-Qt Slow Cooker 6-hour LOW simmer; USDA FSIS 165°F standard for poultry.
Frequently Asked Questions
How do you reheat leftover slow cooker turkey & white bean chili without ruining the texture?
Reheat in a pot over medium-low heat for 5 minutes, stirring occasionally.
What is the target internal temperature for this recipe?
Confirm internal core temperature reaches 165°F using an instant-read digital probe thermometer inserted into the thickest part. Allow the meat to rest for 5 minutes before slicing to let carryover heat equalize and lock in juices.
How do I adapt this meal for picky kids or toddlers?
Serve with plenty of shredded Monterey Jack cheese and tortilla chips for scooping.
What are the best side dishes to serve with this?
Recommended sides include Warm cornbread with honey butter, Tortilla chips and salsa, Side salad.