Turkey and White Bean Chili

Turkey and White Bean Chili

Want to add a kick to your Turkey and White Bean Chili? Substitute Monterey Jack cheese with peppers for mozzarella for a spicy flavor boast. Leftover shredded Slow-Cooker Turkey can be frozen for up to 2 months.

Turkey and White Bean Chili
Makes 6 to 8 servings
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Ingredients
  1. 1/4 cup butter
  2. 2 onions, chopped
  3. 2 cloves garlic, minced
  4. 1/4 cup all-purpose flour
  5. 2 (32-ounce) cartons chicken broth
  6. 2 (15.5-ounce) cans great Northern beans, rinsed and drained
  7. 4 (4.5-ounce) cans diced green chiles
  8. 1 tablespoon chili powder
  9. 1 tablespoon ground cumin
  10. 2 teaspoons dried crushed oregano
  11. 1 teaspoon garlic salt
  12. 4 cups shredded mozzarella cheese
  13. 2 cups heavy whipping cream
  14. 4 cups shredded Slow-Cooker Turkey (recipe follows)
  15. Garnish: fresh cilantro leaves, sliced red onion
Instructions
  1. In a large stockpot or Dutch oven, melt butter over medium-high heat. Add onion and garlic; cook, stirring frequently, until lightly browned, about 10 minutes. Add flour, and cook, stirring constantly, for 2 minutes. Add chicken broth and next 6 ingredients. Bring to a boil, reduce heat, and simmer for 2 minutes or until slightly thickened. Add cheese 1 cup at a time, stirring until cheese melts between each addition. Stir in cream and Slow-Cooker Turkey; cook until turkey is heated through, about 2 minutes. Garnish servings with cilantro and onion, if desired.
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Slow-Cooker Turkey
Makes about 8 cups
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Ingredients
  1. 1 (5-pound) frozen turkey breast, thawed and gravy packet discarded
  2. 1 (32-ounce) carton chicken broth
  3. 1 onion, sliced
  4. 2 stalks celery, chopped
  5. 1 bay leaf
  6. 1/2 teaspoon salt
  7. 1/2 teaspoon ground black pepper
Instructions
  1. In a 5- to 6-quart slow cooker, combine all ingredients. Cover and cook on low for 8 to 10 hours or until turkey is very tender. Remove turkey from slow cooker; reserve 1/2 cup cooking liquid. Discard remaining cooking liquid.
  2. Shred turkey using 2 forks. Toss together reserved 1/2 cup cooking liquid and turkey.
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