Ingredients

The following ingredients have 7 Servings
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, diced
  • Salt and pepper, to taste
  • 2 teaspoon ground cumin
  • 5 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 3 can (7 oz each) diced green chiles
  • 1 lb. diced cooked turkey
  • 3 cans (15 oz each) white beans, drained and rinsed
  • 2 teaspoons dried oregano
  • 4 to 4 1/2 cups low-sodium chicken broth
  • 1/3 cup minced fresh cilantro
  • 1/4 cup cornmeal
  • Desired toppings – shredded cheese, sour cream, lime slices, additional cilantro, etc.

Instruction

  • Heat the olive oil in a large sauté pan over medium heat.
  • Add the onion and season with salt and pepper. Cook until softened, 5 to 7 minutes.
  • Add the cumin and stir it into the onion. Cook for an additional minute.
  • Add the garlic and jalapeño and cook for one more minute before adding the green chiles.
  • In a large slow cooker, combine the turkey, beans, oregano and onion mixture. Add 3 1/2 cups of the chicken broth and cilantro and stir to combine.
  • Place the cornmeal in a small bowl. Slowly whisk 1/2 cup of the chicken broth into the cornmeal. Stir the cornmeal mixture into the slow cooker.
  • Cover and cook on high for 3 hours. Thin the chili with more broth, if needed.
  • To serve, ladle into bowls and top with desired toppings.