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As the crispness of autumn settles in and winter looms on the horizon, there’s nothing quite like a warm bowl of chili to bring comfort and nourishment. This hearty dish, often associated with gatherings and cozy nights in, has earned its place as a staple in many households. Chili is not only a delicious way to warm up during colder months, but it also serves as a versatile canvas for various flavors and ingredients. Among the myriad of chili recipes, one stands out for its creamy texture and healthy profile: Creamy Comfort: Slow Cooker White Bean & Turkey Chili.

Slow Cooker White Bean and Turkey Chili

Warm up this season with a comforting bowl of Slow Cooker White Bean & Turkey Chili. Perfect for busy weeknights, this creamy dish combines lean ground turkey and fiber-rich white beans, creating a nutritious meal that’s simple to prepare. Throw all the ingredients in your slow cooker and let the flavors meld beautifully over hours. Whether you’re feeding the family or hosting friends, this chili will surely impress and satisfy. Give it a try for a cozy night in!
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Ingredients
  

1 lb ground turkey

1 medium onion, diced

3 cloves garlic, minced

2 medium jalapeños, diced (seeds removed for less heat)

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp dried oregano

1/4 tsp cayenne pepper (adjust to your spice preference)

4 cups chicken broth

3 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed

1 can (14.5 oz) diced tomatoes with green chilies

1 cup corn (fresh, frozen, or canned)

Salt and black pepper to taste

Juice of 1 lime

Fresh cilantro and avocado slices for garnish

Instructions
 

Brown the Turkey: Heat a drizzle of olive oil in a skillet over medium heat. Once the oil shimmers, add the ground turkey. Cook, breaking it apart with a wooden spoon until browned throughout, about 5-7 minutes. Season lightly with salt and black pepper while cooking. After browning, drain any excess fat and transfer the turkey into the slow cooker.

    Sauté the Aromatics: In the same skillet used for the turkey, add the diced onion. Sauté for about 3-4 minutes until the onion becomes translucent. Then, stir in the minced garlic and diced jalapeños. Continue to cook for an additional 1-2 minutes, stirring frequently until fragrant.

      Combine Ingredients: In the slow cooker, add the sautéed onion, garlic, and jalapeños. Then, incorporate the ground cumin, smoked paprika, oregano, cayenne pepper, chicken broth, rinsed white beans, diced tomatoes (including their juices), and corn. Stir well to ensure all the ingredients are evenly combined.

        Cook: Cover the slow cooker with its lid and set it to cook on low for 6-8 hours, or on high for 3-4 hours. Monitor for doneness to ensure the chili is hot and that the flavors have fully melded together.

          Final Touches: Once fully cooked, stir in the lime juice, and taste to adjust the seasoning with more salt and black pepper if needed.

            Serve: Ladle the comforting chili into generous bowls. Garnish with fresh cilantro leaves and slices of avocado for a delightful touch. For a satisfying meal, serve warm alongside tortilla chips or cornbread.

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