Crockpot Cooking: Turkey and White Bean Chili

crockpot-cookbook For a long time I was reluctant to use a crock-pot because I always associated it with some ho-hum pot roast or one pot stew.   I just always associated it with a cu sine that was not very appetizing to me.   However everyone kept telling me that I had to get one because they are a life saver.  I got one as a wedding gift and almost a year later I am finally pulling it out and started using it, after finding this cookbook, “Not Your Mother’s Slow-cooker Recipes for Two” by Beth Hensperger.  It is a great cookbook with interesting recipes for your crock-pot, which is where I got this recipe from, although I had to make some adjustments. You maybe thinking, ”wow big whop chili in a crock-pot”, but this isn’t your average chili, just check out the ingredients.  I have also done a Red Curry Chicken, Braised in Coconut Milk, it was yummy and I will be sure to post-it here in the future.


 Turkey Chili with Baby White Beans

Cooker: 3 Quart

Turkey Chili with Baby White Beans

Turkey Chili with Baby White Beans

Setting & Cooking Time: Low for 7 to 8 hours; add beans after 3 1/2 hours

  • 2 tsp of olive oil
  • 1/2 medium onion, chopped
  • 3/4 lbs of dark ground turkey
  • 1 tbs chili powder
  • 1/8 tsp of cayenne (add as much or little as you want, depending on how much heat you like)
  • 1/2 tsp dried marjoram
  • 1/2 tsp ground cumin
  • 1 bay leaf
  • 2 tsp of natural unsweeted cocoa powder
  • 1/4 tsp of salt, to taste
  • pinch of cinnamon
  • 1 cup of beef broth
  • 1/4 cup of red chili sauce
  • 1 15 oz. can of whole tomatoes
  • 1 15 oz. can of small white beans, navy beans

Garnish with some of these:

  • chopped red onion
  • chopped cilantro
  • shredded cheese
  • sliced avocado
  • lime wedges
  • sour cream

1.  In a lg skillet over medium heat, heat the olive oil & cook the onion until limp, abt. 1 minute.  Add the turkey and cook till no longer pink, 8 to 10 minutes.  Place in the slow cooker.  Stir in the chili powder, salt, cinnamon, marjoram, cumin, bay leaf, cocoa powder, broth, red chili sauce and tomatoes.  Break the tomatoes up with a spoon. Cover and cook for 3 1/2 hours on LOW.

2. At 3 1/2 hours, stir in beans, cover and cook for 3 1/2 to 4 1/2 hours.

3. Serve warm….mmmmmmm.



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