Prep Time: 15 minutes | Cook Time: 8 hours
- 1 lb ground turkey
- 1 Tbsp olive oil
- 1 onion, diced
- 1 poblano chile, seeded and chopped
- 4 garlic cloves, minced
- 3 15.5-oz cans great northern beans
- 3 cups chicken broth
- 1 cup frozen corn
- 1 Tbsp chili powder
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp pepper
- chopped cilantro
- shredded cheese
In a large skillet over medium-high, add the olive oil and heat. Add the ground turkey and cook until no longer pink, about 6-7 minutes. Remove from pan and place into slow cooker.
To skillet ad the onion, chile and garlic, adding more oil if needed, until tender, about 5 minutes. Add to the slow cooker.
In a blender or food processor add 1 can of beans with 1 cup of broth. Blend until smooth. Add to the slow cooker.
To the slow cooker add the remaining beans, broth, corn, chili powder, cumin, oregano, salt, and pepper. Cover and cook on LOW for 8 hours. Serve with cilantro and shredded cheese.
You can cook this on HIGH for 4 hours, but this chili really benefits from a long slow cook.
Want more spice? Add in a touch more chili powder.
Serve this Chili with Spiced Moonshine.