Slow Cooker Turkey White Bean Chili with Poblano and Corn
A hearty white bean chili featuring lean ground turkey, poblano chiles, and sweet white corn simmered in a rich, cumin-spiced broth. This comfort food classic gets extra depth from blended beans that create a naturally creamy base, while the slow cooker makes it perfect for busy weeknights or meal prep. The poblano peppers add mild heat and smoky flavor without overwhelming spice, making it family-friendly. Topped with cool sour cream and fresh cilantro, it's satisfying enough for dinner yet light enough to feel healthy.
Ingredients
- 2 lb lean ground turkey
- 1 tablespoon olive oil
- 1 large onion, chopped (1 cup)
- 1 medium poblano chile, seeded, choppedbell pepper1:1Milder option for sensitive palates
4
- 3 cloves garlic, finely chopped
- 3 cans (15.5 oz each) great northern beans, drained
- 3 cups chicken broth
- 1 box (9 oz) frozen shoepeg white corn, thawed
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano leaves
- ¾ teaspoon pepper
- ½ teaspoon salt
- ½ cup sour cream
- fresh cilantro, chopped(optional)
- lime wedges(optional)
Instructions
- 1
Spray slow cooker with cooking spray
- 2
Heat nonstick skillet over medium-high heat and cook turkey 6 to 8 minutes, stirring occasionally, until no longer pink
- 3
Place turkey in slow cooker
- 4
Heat oil in same skillet over medium heat and cook onion, chile and garlic 5 minutes, stirring frequently, until onion is tender
- 5
Add onion mixture to slow cooker
- 6
Blend 1 can beans with 1 cup broth in blender on medium speed 20 seconds until smooth
- 7
Pour blended mixture into slow cooker
- 8
Stir in remaining beans, remaining broth, corn, chili powder, cumin, oregano, pepper and salt
- 9
Cover and cook on Low heat setting 8 hours
- 10
Top each serving with sour cream and sprinkle with cilantro
- 11
Serve with lime wedges
Tips
Browning the turkey first removes excess moisture and develops better flavor than adding it raw to the slow cooker
Blending one can of beans creates a naturally creamy base without adding heavy cream or flour thickeners
Let the chili rest 10 minutes after cooking to allow flavors to meld and the consistency to thicken slightly
Good to Know
Refrigerate up to 4 days in airtight container or freeze up to 3 months
Can be made 1-2 days ahead and reheated gently on stovetop or microwave
Ladle into bowls and top with sour cream, cilantro, and lime wedges
Common Mistakes
Brown turkey completely to avoid grey, unappetizing pieces in final dish
Don't skip blending beans or chili will lack creamy body
Add sour cream just before serving to prevent curdling
Substitutions
FAQ
Can I use dried beans instead of canned?
Yes, use 1.5 cups dried great northern beans. Soak overnight, then simmer 1 hour until tender before adding to slow cooker.
What if I don't have a poblano pepper?
Substitute 1 bell pepper for mild flavor or 1 jalapeño for more heat. Anaheim peppers are closest in flavor profile.
How long will leftovers keep?
Refrigerate up to 4 days or freeze up to 3 months. Reheat gently and add fresh toppings when serving.