Crockpot White Turkey Chili with a Kick

It’s been way too long since my last post & I apologize for that. I’ve definitely been cooking, but have just been super busy with the home. I bought a house 3 days before Christmas, which is super exciting. The house had basically been gutted and redone. So we thought we were getting the perfect first home. Welp. Turns out the guy who redid the home really did a crap job. Thank goodness for my dad who used to build homes. Without him I don’t know what I would do. It’s been endless stress & endless talk about what needs to be done next. We keep looking at stuff and finding new things that were done incorrectly that need to be fixed. It’s been a real headache in a half.

My weekends are my favorite. My boyfriend comes home & I try to spend as much time with him when he’s home. Usually we bum around, i’ll cook dinner & he’ll build Lego. It’s his new obsession. I can’t complain because he joins me in the living room to build rather than staying in his little “man cave”.

A couple weekends ago I went over to a friends house to have GNO = Girls Night Out. One of my best friends just had a baby so we’re all obsessed. It was so nice to see them all. Since we’re adults now we all bring a dish and drink wine or beer or cocktails (or all 3 if you’re me). My one girlfriend brought this delicious white turkey chili. Like delicious. At first I was eating it thinking to myself, this is SO spicy, I don’t know how much I can handle. Next thing I know i’m practically licking my bowl clean. This chili was the bomb. Like so incredibly good I got the recipe and 2 days later was making it for my boyfriend & I. I love it so much I’m making it again a week later. It’s currently sitting in the fridge ready to go in the morning so we’ll have dinner tomorrow evening!

It’s got a kick to it, but I dulled it down a little so it’s not too spicy. You can definitely make it spicier if that’s your thing or make it more mild if spice isn’t up your alley. Trust me though, you’re going to love it. I highly recommend making some cornbread to go with it and crumbling a muffin over your bowl of chili. You won’t regret it. Avocado is delicious on top of it too if you have on on hand. And cheese, always add cheese. Mozzarella works marvelously.  ENJOY!


 

Crockpot White Turkey Chili with a Kick

Prep Time: 30 min Cook Time: 6-7 Hours

Ingredients:

  • 2 lbs Extra Lean Ground Turkey
  • 1 Yellow Onion, Finely Diced
  • 1 Green Pepper, Finely Diced
  • 2.5 teaspoons Minced Garlic or 5 Cloves Garlic, Chopped
  • 1 4oz Can Chopped Green Chilies
  • 1 teaspoon Chili Powder
  • 1 teaspoon Cayenne Pepper

    IMG_20160320_182637
    Crockpot White Turkey Chili with a Kick
  • 1 teaspoon Oregano
  • ½ teaspoon Cumin
  • 1 teaspoon Salt
  • ½ teaspoon black pepper
  • 2 Cans Cannellini Beans, Drained
  • 1 Can Butter Beans, Drained
  • 3 C Frozen Super Sweet White Corn
  • 6 C Low Sodium Chicken Broth
  • For Topping:
  • Crumbled Corn Bread
  • Mozzarella Cheese
  • Diced Avocado

 

Directions:

  1. Brown turkey in large pan on medium heat. While turkey is cooking, finely chop onion & green pepper. If you have a food processor, add both the onion & pepper to device and chop until fine.
  2. Once turkey is cooked thoroughly place into large (6 qt.) crockpot (if any fat remains drain before adding to crockpot).  Add onion & pepper mixture to the same frying pan you used to cook the turkey. Cook for 3-4 minutes until heated through.
  3. While the pepper & onion mixture is heating up, drain the liquid from the beans & add to the crockpot.
  4. Add garlic & green chilies to the pepper & onion mixture. Cook for an additional 3-4 minutes. Add spices to mixture and mix until evenly distributed. Remove from heat & add to crockpot.
  5. Add the corn to the crockpot along with the chicken broth. Start with 4 cups & add more until everything is covered. 6 cups seemed to be the magic number for me. If you like a less runny chili add less chicken broth.
  6. Cook on low heat for 6-7 hours. Top with crumbled corn bread, shredded mozzarella &/or diced avocado!

*Meal can be prepped ahead of time. Just wait to add chicken broth until you’re ready to turn the crockpot on. Add an extra half hour or so to the cook time if pulling from the refrigerator.*

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Pineapple White Chicken Chili

I haven’t posted in quite some time. I moved and didn’t have internet for a week. I know, how can one live without internet. The struggle was real & I basically used all of my data allotment for the month in 5 days. Sad.

Anyways. In those internet/cable-less days I did some cooking. We were back to the real world come Sunday & couldn’t celebrate in any other way than with The Walking Dead. Zombie Love. So I cooked. Well I pulled my brand new orange Bella crockpot out & all was good in the world again.

I whipped up my favorite white chicken chili recipe to date. Legit, this chili is to die for. I might have actually died the first time I had it. No joke. My roommate back in Utah made a similar chili, but I never got a chance to get her recipe! I was lucky enough to watch her make it a number of times & tried to create my own version. Not to toot my own horn or anything, but TOOT TOOT.

It’s always a hit, every single time. My mom makes it at least once a week for the entire family. Without further ado, see below my recipe for Pineapple White Chicken Chili!


Pineapple White Chicken Chili

Serves 8-10         Prep 30 Minutes               Total Cook Time 5 Hours

Ingredients:

Pineapple White Chicken Chili
Pineapple White Chicken Chili
  • 4 Boneless Chicken Breasts (1.5 lbs.)
  • 1 Can Chicken Broth (14.5oz)
  • 2 Cans Water (Use Chicken Broth Can)
  • 1 Yellow Onion, Diced
  • 2 Heaping TBSP Diced Green Chilis
  • 1 1/2C Frozen Corn Kernels
  • 40oz Great Northern Beans
  • 20oz Can Crushed Pineapple
  • 16oz Jar Mild Chunky Salsa
  • 8oz Light Sour Cream
  • Shredded Mexican Cheese for Topping
  • Bag of Tortilla Chips for Dipping

Directions:

Fill pot with enough water to cover chicken breasts completely. Heat water to a boil & add chicken breasts. Cook until no longer pink, approximately 10 minutes depending on size of breasts.

Meanwhile, turn crockpot on low. Dice the onion and add to the broth mixture along with the corn kernels, great northern beans (juice included), crushed pineapple (juice included), salsa & green chilis.

Once chicken is done being poached & no longer pink, shred the chicken or cut into bite size pieces. Add to crockpot.

Cover the crockpot with lid & let it cook for approximately 4 hours on low. After 4 hours turn the heat up to high & add the sour cream. Mix until mixture is creamy (pinkish in color). Continue cooking for an additional hour.

Top each bowl with some shredded Mexican cheese & enjoy with tortilla chips!