Healthy Slow Cooker Turkey and White Bean Chili As seen on Half Baked Harvest Bookmark recipe Print recipe Download recipe Share Total Time 6 hours and 15 minutes Prep Time 15 minutes Cook Time 6 hours Rating 4.29 out of 5 stars (921) Ingredients 8 servings 1 tablespoon extra virgin olive oil2 small yellow onions, chopped4 cloves garlic, minced or grated2 pounds ground turkey or chicken2 red peppers, seeded and chopped2 chipotle peppers in adobo, finely chopped (use 1 pepper for less heat)2 tablespoons chili powder1 tablespoon smoked paprika2 teaspoons ground cumin1 teaspoon ground cinnamon1 1/2 teaspoons salt2-3 cups low sodium chicken broth1 can (28 ounce) crushed tomatoes1/4 cup tomato paste1 tablespoon apple butter2 bay leaves1 can (14 ounce) white beans, drainedcheddar cheese, avocado, green onions, and cilantro for serving Calories AmericanBeginnerDinnerDairyGluten-FreeHigh-ProteinWinterHealthyVegetablesFallLegumesComfort FoodPressure CookingSlow CookingSpicyTraditionalSavoryMeatMain Courses ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Slow Cooker Step 2 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 chili 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! Step 3 Instant Pot Step 4 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!
