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Turkey and White Bean Chili


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Rate this recipe 4.5/5 (4 Votes)


  • 1/4 cup butter
  • 2 onions, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 (32-ounce) cartons chicken broth
  • 2 (15.5-ounce) cans great Northern beans, rinsed and drained
  • 4 (4.5-ounce) cans diced green chiles
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons dried crushed oregano
  • 1 teaspoon garlic salt
  • 4 cups shredded mozzarella cheese
  • 2 cups heavy whipping cream
  • 4 cups shredded Slow-Cooker Turkey (recipe follows)
  • Garnish: fresh cilantro leaves, sliced red onion


Servings 6
Adapted from


Step 1

n 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.

Slow-Cooker Turkey
Makes about 8 cups
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1 (5-pound) frozen turkey breast, thawed and gravy packet discarded
1 (32-ounce) carton chicken broth
1 onion, sliced
2 stalks celery, chopped
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon ground black pepper


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.
Shred turkey using 2 forks. Toss together reserved 1/2 cup cooking liquid and turkey.

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