White Bean Chili

From Mom!

Yield: 8 servings ( Serving Size: servings )
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  • 1 cup chopped onion
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano, crushed
  • 1/4 teaspoon ground red pepper
  • 3 15-1/2 ounce cans Great Northern beans, drained and rinsed
  • 2 4-ounce cans mild diced green chile peppers (and 1 can diced jalapenos - optional)
  • 4 cups chicken broth or reduced-sodium chicken broth
  • 3 cups ground cooked turkey (I just use a one pound package, whether or not it's 3 cups)
  • Optional - cheese (monterey jack or parm is good) to stirr in before serving.
  • Dairy sour cream (optional)
  • More canned diced green chile peppers (optional)


  1. 1. In a 3 1/2– to 6-quart slow cooker place the onion, garlic, cumin, oregano, red pepper, beans, 2 cans chile peppers, broth, and cooked turkey. Stir to combine.
  2. 2. Cover and cook on low heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. Stir in the cheese until melted.
  3. 3. Ladle the chili into 8 bowls. If desired, top with sour cream and sprinkle with additional chile peppers and cheese.
January 2014

This recipe is a personal recipe added by KristinKnake and has not been tested or endorsed by MyRecipes.

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