Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 small jalapeno peppers, seeds removed, minced
- 2 pounds lean ground turkey
- 3 cans (14.5 ounces each) chicken broth
- 3 cans (15 ounces each) cannellini beans (white kidney beans), rinsed and drained
- 2 can (15 ounces) northern beans, rinsed and drained
- 1 package (24 ounces) frozen corn
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1 teaspoon coarse black pepper
- ¼ teaspoon cayenne pepper
- ½ cup half and half
- ¼ cup cornstarch
- Sour Cream
- 1 cup shredded sharp cheddar cheese
- Chopped cilantro
Directions
- In a large skillet over medium-high, heat oil. Add onion, garlic and jalapeno peppers. Cook until the onion is translucent, about 4 minutes. Transfer to crock.
- Add ground turkey to skillet, stirring until turkey is completely cooked, about 6 minutes. Add turkey, broth, beans, corn, chili powder, cumin, oregano, salt, black pepper and cayenne pepper.
- Cover slow cooker and cook on HIGH for 4 to 4 1/2 hours or LOW for 7 to 7 1/2 hours.
- During last 30 minutes, in a medium bowl, stir half and half and cornstarch until cornstarch is dissolved.
- Pour half and half mixture into chicken mixture, stirring until mixture thickens.
- Serve with sour cream, shredded cheese and chopped fresh cilantro.
Serves: 12
