Healthy Slow Cooker Turkey and White Bean Chilli
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8
Calories Per Serving: 649 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
1 tablespoon extra virgin olive oil
2 small yellow onions, chopped
4 cloves garlic, minced or grated
900 g ground turkey or chicken
2 red peppers, seeded and chopped
2 chipotle peppers in adobo, finely chopped (use 1 pepper for less heat)
2 tablespoons chilli powder
1 tablespoon smoked paprika
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 1/2 teaspoons salt
472 g low sodium chicken broth
1 can (28 ounce) crushed tomatoes
65 g tomato paste
·1 tablespoon apple butter
·2 bay leaves
1 can (14 ounce) white beans, drained
Cheddar cheese, avocado, green onions, and coriander for serving
Instructions
SLOW COOKER
1. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the onion and cook about 5 minutes or until it begins to caramelize around the edges. Stir in the garlic and cook another minute. Add the turkey and brown all over, breaking up the meat as you go, about 5 minutes. Remove the skillet from the heat.
2. Transfer the turkey to the bowl of your slow cooker. Add in the red bell peppers, chipotle peppers, chili powder, smoked paprika, cumin, cinnamon, and salt. Stir in 2 cups chicken broth, the tomatoes, tomato paste, apple butter, and bay leaves, stir to combine. Cover and cook on low for 6-8 hours or high for 4-5 hours. During the last hour of cooking, stir in the beans. If your chilli is too thick, add the remaining broth to thin as desired.
3. Remove the bay leaves and ladle the chili into bowls. Top with cheddar cheese, avocado, and green onions. Eat!
INSTANT POT
1. Set the instant pot to sauté. Add the olive oil and onion and cook about 5 minutes or until it begins to caramelize around the edges. Stir in the garlic and cook another minute. Add the turkey and brown all over, breaking up the meat as you go, about 5 minutes. Turn the instant pot off.
2. Add in the red bell peppers, chipotle peppers, chili powder, smoked paprika, cumin, cinnamon, and salt. Stir in 2 cups chicken broth, the tomatoes, tomato paste, apple butter, and bay leaves, stir to combine. Cover and cook on soup/chili for 25 minutes.
3. Once done cooking, use the quick release and release the steam. Stir in the beans. Remove the bay leaves and ladle the chili into bowls. Top with cheddar cheese, avocado, and green onions. Eat!