Spruce up chili by giving it some spice and making it light! This version is so comforting and delicious!
My day has involved: riding down the Lazy River with my water-loving oldest boy on a giant blue inner tube, comforting my youngest boy because of his aversion to waterparks and anything relating to a single drop of water, saying goodbye to my bestest pal and her children after a fun weekend together, packing for a week-long trip that begins on Tuesday, preparing for a long day of work tomorrow and dealing with a very-overly-tired-and-waterparked-out boy and his challenging behavior. Now the boys are in bed as I sit waiting for Dan to arrive home from work so we can watch the premiere of Walking Dead! I am beyond excited!
In the meantime, I will share this delightful white chili recipe with all of you! It is such a perfect time to throw chili ingredients into your crock pot to make your home smell wonderful and your tummies happy. I hope you enjoy this one!
Place 2 pounds of ground turkey in a large skillet. Cook over medium heat, stirring, until browned. Drain the grease and transfer to a large crock pot, along with:
2 cans cannellini beans, undrained
1 can butter beans, undrained
Add to the skillet:
1 yellow onion, chopped
1 green pepper, chopped
Cook over medium heat for 3 to 4 minutes.
4 cloves garlic, finely minced
3 to 4 jalapeno peppers, finely chopped
Cook for an additional 3 to 4 minutes.
1 teaspoon chili powder
1 teaspoon cayenne pepper
1 teaspoon oregano
1/2 teaspoon cumin
1 teaspoon salt
1 teaspoon black pepper
Mix well and remove from heat.
Add to the crock pot:
2 cans corn, drained
32 oz. chicken broth
Add the onion-pepper-spice mixture to the crock pot.
Mix well. Cook on Low for 6 hours.
Serve warm, topped with shredded mozzarella.
The zombies are here! Must go watch!