Turkey & White Bean Chili

Chili is Nick’s all-time favorite Fall/Winter meal. He’d eat it every day if he could. He had this Turkey Chili last night and absolutely loved it! In fact, he’s already put in a request for another batch soon!

INGREDIENTS

1 Tbsp extra virgin olive oil
2 small yellow onions, chopped
4 cloves garlic, minced or grated
2 pounds ground turkey or chicken
2 red peppers, seeded and chopped
2 chipotle peppers in adobo, finely chopped (use 1 pepper for less heat)
2 Tbsp chili powder
1 Tbsp smoked paprika
2 tsp ground cumin
1 tsp ground cinnamon
1 1/2 tsp salt
2-3 cups low sodium chicken broth
1 can (28 ounce) crushed tomatoes
1/4 cup tomato paste
1 Tbsp apple butter
2 bay leaves
1 can (14 ounce) white beans, drained
Cheddar cheese, avocado, green onions, and cilantro for serving

DIRECTIONS

For the Slow Cooker:

• Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the onion and cook about 5 minutes or until it begins to caramelize around the edges. Stir in the garlic and cook another minute. Add the turkey and brown all over, breaking up the meat as you go, about 5 minutes. Remove the skillet from the heat.

• Transfer the turkey to the bowl of your slow cooker. Add in the red bell peppers, chipotle peppers, chili powder, smoked paprika, cumin, cinnamon, and salt. Stir in 2 cups chicken broth, the tomatoes, tomato paste, apple butter, and bay leaves, stir to combine. Cover and cook on low for 6-8 hours or high for 4-5 hours. During the last hour of cooking, stir in the beans. If your chili is too thick, add the remaining broth too thin as desired. 

• Remove the bay leaves and ladle the chili into bowls. Top with cheddar cheese, avocado, and green onions.
  

For the Instant Pot:

• Set the instant pot to sauté. Add the olive oil and onion and cook about 5 minutes or until it begins to caramelize around the edges. Stir in the garlic and cook another minute. Add the turkey and brown all over, breaking up the meat as you go, about 5 minutes. Turn the instant pot off.

• Add in the red bell peppers, chipotle peppers, chili powder, smoked paprika, cumin, cinnamon, and salt. Stir in 2 cups chicken broth, the tomatoes, tomato paste, apple butter, and bay leaves, stir to combine. Cover and cook on soup/chili for 25 minutes.

• Once done cooking, use the quick release and release the steam. Stir in the beans. Remove the bay leaves and ladle the chili into bowls. Top with cheddar cheese, avocado, and green onion.