Now that the cool weather is in full swing, plugging in that crockpot is going to happen more often. What better way to have a warm, hearty meal than whipping up white turkey chili. Taco nights are great but when was the last time you had a chili night with all the fixings? Here's your sign to make it happen this season! I used this recipe as a base but made it my own and you can too.
Here's what you'll need. Most could be in your pantry right now!
1 tablespoon of olive oil
1.5-2 lbs. of ground turkey
1 can of roasted diced tomatoes (drained)
1 can of diced green chilis (drained)
1 can of kernel corn (drained)
2 tablespoons of taco seasoning
1 teaspoon of ground cumin
1 teaspoon of dried oregano
1-2 cans of white cannellini (kidney) beans (drained)
1 block of cream cheese (room temperature)
salt and pepper
Topping Options: sour cream, shredded Mexican cheese, fresh avocado and tortilla chips (I love the hint of lime tortilla chips too!)
Gather all the ingredients and prep the crockpot, putting the temperature on high. Add the oil to a large pan and cook the ground turkey until it's slightly white. Pour it on the bottom of the crockpot. Add the dry seasonings and mix them in with the meat.
Add in the rest of the ingredients (excluding the toppings). Cut the cream cheese into cubes and add it to the crockpot. Allow the chili to bubble and cook for 2-4 hours, stirring occasionally. Change the temperature to low after 4 hours and prep the toppings.
If the chili is too thick, add about 1/4 cup of water or heavy cream and stir. Serve hot in nice big bowls, load up with your favorite toppings, and enjoy!
