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

2016-10-28 22:11:03

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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