Slow Cooker Healthy White Turkey Chili
A gluten-free, creamy chili made with dried white beans, ground or leftover turkey, creamy broth made with protein-packed Greek yogurt, slices of avocado and a splash of lime juice for flavor.
- 20 oz Northern Beans
- 8 Cups Water
- 1 Onion
- 4 oz Diced Green Chiles
- 14 oz Frozen Corn
- 1 Cup Plain Greek Yogurt
- 4 Cups Cubed and Cooked Turkey, or (1.5 lbs) Cooked Ground Turkey
- 2 tsp Sea Salt
- Ground Pepper
- 1 tsp Cumin
In a large bowl place the beans and cover them completely with water. Add in 1 Tbsp of salt. Let the beans soak overnight for at least 8 hours. Drain the beans and rinse them off.
Add the beans to the slow cooker. Add in 8 cups of water and the diced onion. Cook on HIGH for 4 hours or on low for 8-10 hours, or until beans are tender. Ladle out 2 cups of the beans and place in a blender. Puree the beans (venting for heat) and then add the pureed beans back into the slow cooker.
Add in the green chiles, corn, yogurt, turkey, salt, pepper, cumin and lime juice. Stir until creamy.
Ladle in serving bowls and top each bowl with a bit of queso fresco, some sliced avocado and cilantro leaves. Enjoy!