Slow Cooker Turkey and White Bean Chili
Slow Cooker Turkey and White Bean Chili requires roughly 4 hours and 45 minutes from start to finish. This recipe makes 8 servings with 412 calories, 39g of protein, and 6g of fat each. This recipe covers 28% of your daily requirements of vitamins and minerals. 1 person found this recipe to be delicious and satisfying. This recipe is typical of American cuisine. It works well as a rather cheap main course. It can be enjoyed any time, but it is especially good for The Super Bowl. It is a good option if you're following a gluten free and dairy free diet. If you have chicken broth, cajun seasoning, serrano chile peppers, and a few other ingredients on hand, you can make it.
Instructions
Heat the vegetable oil in a large skillet over medium heat, and pan-fry the turkey breast until the meat is no longer pink, about 10 minutes per side.
Transfer the turkey breast into a bowl to cool; shred it with 2 forks. Set the turkey meat aside. In the same skillet, cook the onions and garlic over medium heat until the onion is translucent, about 5 minutes; scrape the onions and garlic, along with any drippings, into the bowl with the turkey.
Place 1 can of cannellini beans, the hominy, and the chicken broth into a slow cooker. With an immersion blender, blend the mixture until smooth.
Transfer the shredded turkey, onions, garlic, 3 more cans of cannellini beans, the cilantro, cumin, and Cajun seasoning into the slow cooker, and stir to combine. Wearing gloves, cut off the serrano chile stems, split the chiles, and scrape the seeds and membranes from 2 of the chiles with a spoon. Mince all 3 chiles. For milder flavor, seed and remove membranes from all the chiles.
Mix the serrano chiles into the soup.
Cover the cooker, and cook on Low setting for 4 to 6 hours or High setting for 2 to 3 hours.