Filed Under: 20msc-wednesdaySelection, Beans and Lentils, Child, Dinner, Food, Lunch, Recipes, School Lunch

Slow Cooker White Chili

This chili is perfect for those who aren’t big tomato fans. The beans offer lots of fibre, and the long, slow cooking blends the flavours beautifully.

October 4th, 2012

By LeeAnne Wright

Makes 8 servings
Prep Time
Prep time: 10 minutes. Prep to freezer time: 10 minutes + 5 hours, unattended + cooling
  • 1 tbsp vegetable oil
  • 1 onion, diced
  • 2 tbsp minced garlic
  • 1 1/2 lb lean ground turkey
  • 1 jalapeno pepper, seeded and finely sliced (optional)
  • 2 tbsp ground cumin
  • 1 tbsp chili powder
  • 1 tbsp cocoa
  • 1/2 tsp cayenne pepper
  • 2 cans chopped green chilies (4 oz each)
  • 3 cans white kidney beans (19 oz each), drained and rinsed
  • 1 cup chicken stock
  • 2 tbsp lime juice
  1. In a skillet over medium-high heat, sauté onions and garlic for 2 minutes. Add turkey, jalapeno and spices; break up turkey with a spatula as it cooks.

  2. Transfer to slow cooker and add chopped green chilies, beans and chicken stock. Cover and slow-cook on high for 5 hours (or low for 7 hours). After cooking is complete, add lime juice and let cool.

  3. Portion 1-cup servings into freezer bags. Send to school with grated Monterey Jack cheese, chopped cilantro, sliced green onion and baked pita triangles to dip.

Nutrients Per Serving

345 calories, 9 g fat, 136 mg calcium, 818 mg sodium, 37 g carbohydrates, 11 g fibre, 30 g protein. Very high source of fibre; excellent source of niacin, vitamins B6 and B12, iron and selenium; source of vitamin C and calcium.

Slow Cooker White Chili
Photography by Edward Pond