Slow Cooker Turkey and White Bean Chili

Slow Cooker Turkey and White Bean Chili

mlulay 1

"Hearty, with just a touch of spice. Got this from my co-worker who got it from her physical trainer. This chili won in our chili competition at work."

Ingredients 4 h 45 m {{adjustedServings}} servings 427 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 427 kcal
  • 21%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 50.9g
  • 16%
  • Protein:
  • 42.3 g
  • 85%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 838 mg
  • 34%

Based on a 2,000 calorie diet

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  • Prep

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  1. Heat the vegetable oil in a large skillet over medium heat, and pan-fry the turkey breast until the meat is no longer pink, about 10 minutes per side. Transfer the turkey breast into a bowl to cool; shred it with 2 forks. Set the turkey meat aside. In the same skillet, cook the onions and garlic over medium heat until the onion is translucent, about 5 minutes; scrape the onions and garlic, along with any drippings, into the bowl with the turkey.
  2. Place 1 can of cannellini beans, the hominy, and the chicken broth into a slow cooker. With an immersion blender, blend the mixture until smooth. Transfer the shredded turkey, onions, garlic, 3 more cans of cannellini beans, the cilantro, cumin, and Cajun seasoning into the slow cooker, and stir to combine. Wearing gloves, cut off the serrano chile stems, split the chiles, and scrape the seeds and membranes from 2 of the chiles with a spoon. Mince all 3 chiles. For milder flavor, seed and remove membranes from all the chiles. Mix the serrano chiles into the soup.
  3. Cover the cooker, and cook on Low setting for 4 to 6 hours or High setting for 2 to 3 hours.
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Reviews 14

  1. 20 Ratings


I made this with Ground Turkey and it was amazing! I left out the hot chili's because I can't eat hot spicy food, and it was still great! I think it's the hominy and cilantro!


This turned out really well as a basis for my modified chili. We really watch our salt intake, and my husband is allergic to corn, which required some modifications to the ingredients. I'm also a little bit lazy. What I changed: - Instead of turkey, used 1 lb ground chicken and 1 lb ground sausage. - Only one (large) onion - Used about 36 oz. of reduced sodium chicken broth, which is less than what the recipe called for. - Replaced the hominy with a can of Northern beans, and instead of 3 cans of white beans unblended, I used 2 plus 1 of pinto beans. - Omitted the Cajun and serranos. - Added 7 oz of green chilis, about 16 oz of salsa verde, and some pinches of chili powder and red pepper flakes. I correctly assumed this wouldn't all fit in my small crock-pot, so I did it on the stovetop in a dutch oven for the same amount of time (about 6 hours), stirring every once in awhile, and without the lid on for the last hour so it could reduce a bit. Turned out great! Nice flavor, not too spicy (I have a tender mouth), but not too bland either (my husband likes things spicier). We served with an irish soda bread, which is very cornbread-like without corn, and it was a great dinner. Hope you enjoy this recipe as much as we did!


Make sure that you like Hominy before you make this because it has a very strong flavor. I would have used about a third of it had I known that it would be such a dominate flavor. It tasted like Hominy and cumin. I would not make this again even if I tweaked the amounts.