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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 374.0
  • Total Fat: 19.9 g
  • Cholesterol: 26.0 mg
  • Sodium: 791.2 mg
  • Total Carbs: 20.4 g
  • Dietary Fiber: 4.3 g
  • Protein: 30.1 g

View full nutritional breakdown of Best Slow-Cooker White Chili calories by ingredient
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Best Slow-Cooker White Chili

Submitted by: TJROTHAUSEN

Introduction

This is my favorite chili, a whole meal in a bowl, and easy to make in the a.m., ready for dinner with a few minor additions! This is my favorite chili, a whole meal in a bowl, and easy to make in the a.m., ready for dinner with a few minor additions!
Number of Servings: 6

Ingredients

    2 T vegetable oil
    1 # ground turkey (or chicken)
    2 onions, finely chopped
    6 cloves garlic, minced
    1 T cumin seeds
    1 T dried oregano leaves
    1-2 jalapeno peppers, finely chopped
    1 t pepper
    2 c. chicken (or veg) broth/stock
    1 can white kidney beans (19 oz can)
    1 can tomatoes (28 oz can)
    2 green bell peppers (add at end, in strips)
    1.5 c. shredded Monterey Jack cheese
    1 can diced mild green chilies, drained (4.5 oz can)
    cilantro and/or sour cream (optional)

Directions

1. In a skillet, heat 1 T oil over medium-high heat. Add ground turkey and cook, breaking it up, until no long pink. Remove with a slotted spoon to slow cooker stoneware.
2. Reduce heat to medium. Add 1 T oil and onions. Stir and cook until softened. Add garlic, cumin, oregano, jalapeno, and pepper, and cook, stirring, for one minute. Add tomatoes and broth and bring to a boil Cook, stirring, about five minutes.
3. Add drained and rinsed beans to slow cooker stoneware. Pour tomato mixture over them. Stir to combine. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Mixture should be hot and bubbling.
4. Add green pepppers, cheese, and chilies. Stir. Cook on high for 20-30 more minutes.
5. Ladle into bowls and top with cilantro and sour cream, if desired.
My kids also like a little extra shredded cheese on top, but I usually pass.

Number of Servings: 6

Recipe submitted by SparkPeople user MPLSWOMAN.






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