This Crockpot White Turkey Chili is the kind of meal that feels comforting without being heavyl perfect for busy weeknights, cozy weekends, or anytime you want something hearty and satisfying with minimal effort. Made in the slow cooker, it lets all the flavors come together gently while you go about your day, filling your kitchen with the kind of aroma that makes everyone ask, “When’s dinner?”

Unlike traditional chili, this version is lighter and brighter thanks to tender white beans, salsa verde, and warm spices like cumin and oregano. Ground turkey keeps it lean while still delivering plenty of flavor, making this a great alternative to beef-based chilies. A small kick of cayenne adds just enough heat without overpowering the dish, and everything balances beautifully as it simmers (for those spice lovers out there, feel free to adjust the amout of Cayenne or add chili powder, red pepper flakes, or your own hot sauce choice for additional heat.)

The secret ingredient here is coconut milk, which gives the chili a rich, creamy texture without tasting like coconut at all. It melts seamlessly into the broth, creating a silky finish that pairs perfectly with the beans and turkey. Even coconut skeptics can rest easy—this chili tastes savory and comforting, not tropical (we promise!  Our tester cannot stand coconut flavor!)

Finished with plenty of customizable toppings like sharp cheddar cheese, fresh cilantro, green onions, and tomatoes, this chili is meant to be enjoyed your way. Serve it with warm flour tortillas or crunchy tortilla chips for scooping, and you’ve got a meal that’s cozy, crowd-pleasing, and destined to be a repeat favorite.

Crockpot White Turkey Chili

PREP TIME20 mins

COOK TIME4-6 hours

SERVINGS4 to 5 servings

Ingredients

• 2 15.5 oz cans great northern beans or beans of your choice (black beans work well also)
• 1.5 cups chicken broth
• 3 clove garlic, minced
• 1 medium onion, chopped
• 1 tablespoon extra virgin olive oil
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 1 16oz  jar of salsa verde
• 1lb ground turkey
• Salt, to taste (about 1/2 to 1 teaspoon)
• 1 13.5 oz can of coconut milk

Garnishes and extras:

• 1 1/2 cups grated sharp cheddar cheese
• 1/3 cup loosely chopped cilantro
• 1/4 cup chopped green onions
• Chopped tomatoes or salsa
• Corn tortilla chips and/or fresh warmed flour tortillas

Method

1. Brown ground turkey and onions in olive oil.  Drain fat.  Add turkey and onions to crock pot.
2. Rinse beans thoroughly- add to crock pot
3. Add chicken broth, salsa, and seasonings to crock pot.  Stir to mix thoroughly.
4. Cook on high for 4-6 hours
5. Turn to low and remove lid to cool slightly.  When bubbling slows, stir in coconut milk and stir until mixed.  
6. Serve topped with grated cheese. Garnish with cilantro, chopped fresh tomato, salsa, chopped green onions, and/or avocados.
   Serve with fresh warmed flour tortillas or tortilla chips on the side.

Coconut cream can be substituted with sour cream or cottage cheese for thickening.  Coconut milk does not add ANY coconut flavor (we promise…our tester cannot stand coconut flavor)

Nutritional Information

Per-serving estimates (using net carbs) with no toppings

If you get 5 servings

• Calories: ~499

• Protein: ~30 g

• Fat: ~24 g

• Total Carbs: ~39 g

• Fiber: ~12 g

• Net Carbs: ~28 g

If you get 4 servings

• Calories: ~624

• Protein: ~38 g

• Fat: ~30 g

• Total Carbs: ~49 g

• Fiber: ~15 g

• Net Carbs: ~34 g

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