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- 1 pound ground turkey - 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed - 1 can (14.5 oz) diced tomatoes with juices - 1 large onion, finely diced - 2 cloves garlic, minced - 1 red bell pepper, diced - 1 green bell pepper, diced - 2 teaspoons ground cumin - 1 tablespoon chili powder - 1 teaspoon smoked paprika - 2 cups low-sodium chicken broth - 1 cup corn (frozen or fresh) - Optional toppings: chopped cilantro, avocado slices, shredded cheese, sour cream When you start this recipe, gather all these ingredients. The ground turkey gives the chili a nice lean protein. The white beans add creaminess and fiber. Diced tomatoes bring a sweet and juicy flavor, making the base rich and hearty. For vegetables, use a large onion and two cloves of garlic. These add depth. The red and green bell peppers give it color and crunch. The spices are key. Cumin adds warmth, chili powder brings heat, and smoked paprika gives a nice, smoky touch. Don't forget the broth. Low-sodium chicken broth keeps it light. Corn adds sweetness and texture. Lastly, toppings like cilantro, avocado, cheese, and sour cream can make it extra special. They add freshness and creaminess when served. 1. Start by heating a skillet over medium heat. 2. Add 1 tablespoon of olive oil to the skillet and let it warm. 3. Add 1 pound of ground turkey. Cook it, breaking it apart with a spatula. 4. Brown the turkey for about 5-7 minutes. Drain any excess grease. 1. Transfer the browned turkey to the slow cooker. 2. Add the following ingredients to the slow cooker: - 1 large onion, finely diced - 2 cloves garlic, minced - 1 red bell pepper, diced - 1 green bell pepper, diced - 1 cup of corn (frozen or fresh) 3. Pour in 1 can (14.5 oz) of diced tomatoes with their juices. 4. Add 1 can (15 oz) of white beans, drained and rinsed. 5. Pour in 2 cups of low-sodium chicken broth. 6. Then, sprinkle in: - 2 teaspoons ground cumin - 1 tablespoon chili powder - 1 teaspoon smoked paprika - ½ teaspoon freshly ground black pepper - ½ teaspoon salt 7. Stir the mixture well to combine all ingredients. 1. Secure the lid on the slow cooker. 2. Set the cooker to low for 6-8 hours, or high for 3-4 hours. 3. Check for tenderness in the vegetables and the blend of flavors. 4. Before serving, taste the chili. Adjust the seasoning as needed. To make your chili pop, consider adjusting the spices. You can add more chili powder for heat or extra cumin for depth. Always taste before serving. This step helps you adjust seasoning. If the chili feels bland, a pinch of salt or dash of lime juice can bring it to life. Browning the turkey well is key. It adds a rich flavor that makes your chili special. Use medium heat in your skillet and break up the turkey while cooking. This ensures even browning. Next, set your slow cooker to low for slow cooking. This method lets the flavors blend well over time. If you’re in a rush, high for 3-4 hours works too. When serving, ladle the chili into bowls. Top it with chopped cilantro, sliced avocado, cheese, and sour cream. These toppings add color and taste. For sides, crusty bread or tortilla chips pair well. They bring a crunchy contrast to the warm chili. Enjoy it with friends for a cozy meal! {{image_4}} You can swap the ground turkey for chicken or beef. Each protein brings its own flavor. If you like beans, try different types like black beans or pinto beans. They add new tastes and textures. Want heat? Add jalapeños or sprinkle chili flakes into your chili. You can also use spicy seasoning blends. This will give your dish a nice kick that warms you up. If you prefer a plant-based dish, replace turkey with lentils or tofu. These options work well and are filling. You can also add more veggies like zucchini or carrots. Quinoa is a great addition for extra protein and texture. To store leftover chili, let it cool first. Once cooled, spoon it into airtight containers. This keeps the chili fresh. I recommend using glass or plastic containers with tight lids. They prevent spills and keep odors in check. You can freeze leftover chili for later. Use freezer-safe containers or bags. Make sure to leave space for expansion. This helps avoid messes. When you are ready to eat, take it out and thaw it in the fridge overnight. For reheating, use the microwave or stovetop. Heat until it’s hot all the way through. Chili lasts about 3 to 4 days in the fridge. Always check for signs of spoilage. Look for changes in color or smell. If it smells sour or looks odd, it’s best to toss it. Keeping your chili in the right containers helps it stay fresh longer. Yes, you can make this chili a day or two before you plan to serve it. Making chili in advance has great benefits. The flavors blend and deepen overnight. This gives you a richer taste. You can also save time on busy days. Just heat it up when you’re ready to eat! If your chili turns out too thick, you can easily fix it. Just add a little chicken broth or water. Stir it in gradually until you reach the desired thickness. You can also add more diced tomatoes for a fresh flavor. Always taste it after adjusting to check the seasoning. Yes, you can cook this chili on the stovetop if you prefer. Start by browning the turkey in a large pot. Then, add the veggies and spices as you would for the slow cooker. Pour in the broth and tomatoes next. Let it simmer on low heat for about 30-45 minutes. Stir it occasionally to keep it from sticking. This blog post covers a tasty chili recipe using ground turkey, white beans, and diced tomatoes. We explored how to enhance flavors and shared tips for cooking, serving, and storing. Remember, you can customize this dish with different proteins or spices. With the right techniques and ingredients, your chili can impress anyone. Enjoy cooking and experimenting with your own versions of this hearty meal!

Slow Cooker Turkey and White Bean Chili

Warm up with a delicious bowl of Hearty Turkey & White Bean Chili, packed with flavor and nutrition! This easy slow-cooker recipe combines ground turkey, white beans, fresh veggies, and savory spices for a fulfilling meal that everyone will love. Perfect for cozy nights or meal prep! Click through to discover the full recipe and make this comforting dish today! Your taste buds will thank you!
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Ingredients
  

1 pound ground turkey

1 can (15 oz) white beans (cannellini or great northern), drained and rinsed

1 large onion, finely diced

2 cloves garlic, minced

1 red bell pepper, diced

1 green bell pepper, diced

1 can (14.5 oz) diced tomatoes with juices

2 cups low-sodium chicken broth

2 teaspoons ground cumin

1 tablespoon chili powder

1 teaspoon smoked paprika

½ teaspoon freshly ground black pepper

½ teaspoon salt

1 tablespoon olive oil

1 cup corn (frozen or fresh)

Optional toppings: Chopped cilantro, avocado slices, shredded cheese, sour cream

Instructions
 

Begin by heating a skillet over medium heat. Add the olive oil, allowing it to warm for a moment. Once heated, incorporate the ground turkey. Cook, breaking it apart with a spatula, until it is evenly browned, about 5-7 minutes. Drain any excess grease from the skillet.

    Transfer the browned turkey to the slow cooker, setting the base for your chili.

      Into the slow cooker, add the diced onion, minced garlic, diced red and green bell peppers, and the corn. These fresh ingredients will add vibrant flavor and texture.

        Next, pour in the can of diced tomatoes with their juices, followed by the rinsed white beans. This combination will provide the hearty body to your chili.

          Pour in the low-sodium chicken broth, then add the ground cumin, chili powder, smoked paprika, black pepper, and salt. Stir well to ensure all ingredients are thoroughly combined and seasoned.

            Secure the lid on the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender and the flavors have melded beautifully together.

              Before serving, taste the chili and adjust the seasoning as needed to suit your palate.

                Prep Time: 15 minutes | Total Time: 6-8 hours (slow cooker) | Servings: 6-8 servings

                  - Presentation Tips: When serving, ladle the chili into bowls and generously top with chopped cilantro, creamy avocado slices, shredded cheese, and a dollop of sour cream for extra richness. Pair the chili with some crusty bread or a side of tortilla chips to elevate the meal and offer a satisfying crunch!