Follow these steps for perfect results
Sweet Cream Butter
Lean Ground Turkey
Small Yellow Onion
Peeled, Diced
Yellow Bell Pepper
Stem And Seeds Removed, Diced
Black Pepper
Low Sodium Vegetable Stock
Light Cream
Chili Powder
Cumin
Canned White Beans
Drained, Rinsed
Grated White Cheddar Cheese
For Garnish
Croutons
For Garnish
Melt butter in a skillet over medium heat.
Add ground turkey and break it up while cooking until no longer pink.
Add diced onion, black pepper, and bell pepper to the skillet.
Sauté until the turkey is cooked through and the vegetables are slightly softened.
Drain any excess fat from the skillet.
Transfer the turkey and vegetable mixture to a slow cooker.
Pour in vegetable stock and light cream.
Add chili powder and cumin.
Stir well to combine all the ingredients.
Add drained white beans to the slow cooker.
Stir again to incorporate the beans.
Cover the slow cooker with the lid.
Cook on high for 2 hours, or on low/medium for 4 hours.
Serve hot in a bowl.
Garnish with grated white cheddar cheese and homemade croutons.
Expert advice for the best results
Add a dollop of sour cream or Greek yogurt for extra creaminess.
Adjust the amount of chili powder to your preferred level of spice.
Serve with cornbread or tortilla chips for dipping.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance and stored in the refrigerator.
Serve in a bowl, garnished with cheese and croutons.
Serve with cornbread or tortilla chips.
Top with a dollop of sour cream or Greek yogurt.
Complements the chili without overpowering it.
A crisp and refreshing pairing.
Discover the story behind this recipe
Comfort food, often served during winter months.
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