Slow-Cooker Turkey White Bean Chili

Corn and Progresso® chicken broth provide a simple addition to this slow cooked turkey bean chili. MORE+ LESS-

By Betty Crocker Kitchens

Updated October 19, 2016

Make with

Progresso Broth

Ingredients

lb lean ground turkey

tablespoon olive oil

large onion, chopped (1 cup)

medium poblano chile, seeded, chopped

cloves garlic, finely chopped

cans (15.5 oz each) great northern beans, drained

cups Progresso™ chicken broth (from 32-oz carton)

box (9 oz) frozen shoepeg white corn, thawed

teaspoons chili powder

teaspoons ground cumin

teaspoon dried oregano leaves

3/4

teaspoon pepper

1/2

teaspoon salt

1/2

cup sour cream

Chopped fresh cilantro, if desired

Lime wedges, if desired

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1

Spray 5- to 6-quart slow cooker with cooking spray. Heat 12-inch nonstick skillet over medium-high heat. Add turkey; cook 6 to 8 minutes, stirring occasionally, until no longer pink. Place turkey in slow cooker. In same skillet, heat oil over medium heat. Cook onion, chile and garlic in oil 5 minutes, stirring frequently, until onion is tender. Add to slow cooker.
2

In blender, place 1 can of the beans and 1 cup of the broth. Cover; blend on medium speed 20 seconds or until smooth. Pour mixture into slow cooker. Stir in remaining 2 cans of beans, remaining 2 cups broth, the corn, chili powder, cumin, oregano, pepper and salt.
3

Cover; cook on Low heat setting 8 hours. Top each serving with 1 tablespoon sour cream. Sprinkle with cilantro. Serve with lime wedges.