Slow-Cooker Turkey White Bean Chili

 Corn and Progresso® chicken broth provide a simple addition to this slow cooked turkey bean chili.



Ingredients

  • 2
    lb lean ground turkey
  • 1
    tablespoon olive oil
  • 1
    large onion, chopped (1 cup)
  • 1
    medium poblano chile, seeded, chopped
  • 3
    cloves garlic, finely chopped
  • 3
    cans (15.5 oz each) great northern beans, drained
  • 3
    cups Progresso™ chicken broth (from 32-oz carton)
  • 1
    box (9 oz) frozen shoepeg white corn, thawed
  • 2
    teaspoons chili powder
  • 2
    teaspoons ground cumin
  • 1
    teaspoon dried oregano leaves
  • 3/4
    teaspoon pepper
  • 1/2
    teaspoon salt
  • 1/2
    cup sour cream
  • Chopped fresh cilantro, if desired
  • Lime wedges, if desired

Steps

1 Spray 5- to 6-quart slow cooker with cooking spray. Heat 12-inch nonstick skillet over medium-high heat. Add turkey; cook 6 to 8 minutes, stirring occasionally, until no longer pink. Place turkey in slow cooker. In same skillet, heat oil over medium heat. Cook onion, chile and garlic in oil 5 minutes, stirring frequently, until onion is tender. Add to slow cooker.

2 In blender, place 1 can of the beans and 1 cup of the broth. Cover; blend on medium speed 20 seconds or until smooth. Pour mixture into slow cooker. Stir in remaining 2 cans of beans, remaining 2 cups broth, the corn, chili powder, cumin, oregano, pepper and salt.

3 Cover; cook on Low heat setting 8 hours. Top each serving with 1 tablespoon sour cream. Sprinkle with cilantro. Serve with lime wedges.

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