Slow Cooker Turkey and White Bean Chili Recipe -
Slow Cooker Turkey and White Bean Chili Recipe
  • READY IN ABOUT 5 hrs

Slow Cooker Turkey and White Bean Chili

Recipe by  

"Hearty, with just a touch of spice. Got this from my co-worker who got it from her physical trainer. This chili won in our chili competition at work."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    4 hrs 25 mins

    4 hrs 45 mins


  1. Heat the vegetable oil in a large skillet over medium heat, and pan-fry the turkey breast until the meat is no longer pink, about 10 minutes per side. Transfer the turkey breast into a bowl to cool; shred it with 2 forks. Set the turkey meat aside. In the same skillet, cook the onions and garlic over medium heat until the onion is translucent, about 5 minutes; scrape the onions and garlic, along with any drippings, into the bowl with the turkey.
  2. Place 1 can of cannellini beans, the hominy, and the chicken broth into a slow cooker. With an immersion blender, blend the mixture until smooth. Transfer the shredded turkey, onions, garlic, 3 more cans of cannellini beans, the cilantro, cumin, and Cajun seasoning into the slow cooker, and stir to combine. Wearing gloves, cut off the serrano chile stems, split the chiles, and scrape the seeds and membranes from 2 of the chiles with a spoon. Mince all 3 chiles. For milder flavor, seed and remove membranes from all the chiles. Mix the serrano chiles into the soup.
  3. Cover the cooker, and cook on Low setting for 4 to 6 hours or High setting for 2 to 3 hours.
Kitchen-Friendly View


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Most Helpful Positive Review
Nov 24, 2010

I made this with Ground Turkey and it was amazing! I left out the hot chili's because I can't eat hot spicy food, and it was still great! I think it's the hominy and cilantro!

Most Helpful Critical Review
Jan 26, 2011

Make sure that you like Hominy before you make this because it has a very strong flavor. I would have used about a third of it had I known that it would be such a dominate flavor. It tasted like Hominy and cumin. I would not make this again even if I tweaked the amounts.


20 Ratings

Feb 16, 2011

This turned out really well as a basis for my modified chili. We really watch our salt intake, and my husband is allergic to corn, which required some modifications to the ingredients. I'm also a little bit lazy. What I changed: - Instead of turkey, used 1 lb ground chicken and 1 lb ground sausage. - Only one (large) onion - Used about 36 oz. of reduced sodium chicken broth, which is less than what the recipe called for. - Replaced the hominy with a can of Northern beans, and instead of 3 cans of white beans unblended, I used 2 plus 1 of pinto beans. - Omitted the Cajun and serranos. - Added 7 oz of green chilis, about 16 oz of salsa verde, and some pinches of chili powder and red pepper flakes. I correctly assumed this wouldn't all fit in my small crock-pot, so I did it on the stovetop in a dutch oven for the same amount of time (about 6 hours), stirring every once in awhile, and without the lid on for the last hour so it could reduce a bit. Turned out great! Nice flavor, not too spicy (I have a tender mouth), but not too bland either (my husband likes things spicier). We served with an irish soda bread, which is very cornbread-like without corn, and it was a great dinner. Hope you enjoy this recipe as much as we did!

Jun 06, 2011

Slow Cooker Turkey & White Bean Chili Haiku: "Took some time to prep. (Way more than 20 minutes.) But well worth the wait!" I halved the recipe, only having a 14.5 oz. can hominy, but it was definitely time-consuming to cook and shred the turkey breast, and blend the beans/broth/hominy. (I don't have an immersion blender, so I just dumped the cans in my regular blender, then poured it into the crockpot.) I was a little disappointed that the Cajun seasoning and serrano pepper flavor didn't come thru very strongly, but bonus points for that - my spice-averse-yung'in was able to devour her bowl. I think if I make this again, I'll wait til I have some leftover chicken or turkey to shred, increase the spices, and wait to put the cilantro in at serving. (It virtually disappeared into a faint afterthought.) Otherwise, a very tasty chili w/ a glob of sour cream, green onions, and a handful of crushed tortilla chips in the bowl.

Oct 11, 2011

I made this with 2 lbs ground turkey and more serrano pepper and seasonings. Just mushed the hominy and one can beans with a fork instead of all that trouble with the immersion blender. It came out great! Just through it all in the crockpot and let it go. Didn't pre-cook the ground turkey since it doesn't have a whole lot of grease wasn't worried about it ending up swimming in grease and it wasn't. Everyone at work loved it. Will defenitely be making this again.

Apr 15, 2011

This was very spicy. I will make it again but change/reduce the seasonings.

Dec 12, 2011

On a rainy day this hit the spot with corn bread. Couldn't find turkey breast so used ground turkey breast meat and it worked out very well. Shared with family neighbors on this rainy day who loved it as well. Will keep this in mind during the cold season. TS

Feb 03, 2012

I love this recipe, of course with a few changes. I use chicken istead of turkey, and i poach it instead of panfrying it. I also only use one onion instead of two. With those few changes its awesome!


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  • Calories
  • 427 kcal
  • 21%
  • Carbohydrates
  • 50.9 g
  • 16%
  • Cholesterol
  • 84 mg
  • 28%
  • Fat
  • 4.7 g
  • 7%
  • Fiber
  • 11.9 g
  • 48%
  • Protein
  • 42.3 g
  • 85%
  • Sodium
  • 838 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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