Description
Shake those chills away with this delicious chili!
Ingredients
- 2 Tablespoons Sweet Cream Butter
- 16 ounces, weight Lean Ground Turkey
- 1 whole Small Yellow Onion, Peeled, Diced
- 1 whole Yellow Bell Pepper, Stem And Seeds Removed, Diced
- 1 teaspoon Black Pepper
- 2 cups Low Sodium Vegetable Stock
- ¼ cups Light Cream
- 1-¼ teaspoon Chili Powder
- 1 teaspoon Cumin
- 20 ounces, weight Canned White Beans (Navy, Butter Beans), Drained, Rinsed
- Grated White Cheddar Cheese And Croutons, For Garnish
Preparation
In a skillet over medium heat, add butter. Once melted, add ground turkey and break it up as it cooks. Add onion, black pepper and bell pepper and sauté until turkey meat is no longer pink. Drain if necessary.
Transfer to slow cooker. Add vegetable stock, cream, chili powder, cumin, and stir well to combine. Add drained beans and stir again. Place lid on slow cooker, set on high for 2 hours. You may choose to cook this on low/medium for 4 hours, depending on your schedule.
I love to serve this on a chilly day in a bowl, garnished with grated cheddar cheese and homemade croutons on top. Hope you’ll enjoy!
