Okay, seriously, I’m running out of names for these different kinds of chili. I went with polka dot for this because it has black beans in an otherwise SUPPOSED to be white chili. But, well, you can see it came out more brown. Looks aside, though, this was a keeper, one of the first white chilis that hubs will take instead of a traditional beef chili. Serves 4. Calories 523.08; Total Fat 12.02g
- 1 lb ground turkey
- 2 cups white beans
- 2 cups black beans
- 1 tbs garlic clove, minced
- 1.5 tbs Dried minced onion
- 4 oz. green chili peppers, chopped
- 7.76 oz salsa verde
- 2 cups chicken stock
- 1.5 tbs cumin
- 1/2 tsp cayenne pepper
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 cup masa flour
- Brown the turkey and drain.
- Add the turkey, beans, garlic, onion, chili peppers, salsa verde, chicken stock, and spices (everything but the masa flour) to your crock pot.
- Stir until well combined.
- Cook on low for 8 hours.
- Mix the masa flour with about 1/4 cup of water and add to the slow cooker. Turn up to high and cook for another 30 minutes or until thickened.
Hi Kate! I made your black bean recipe for Cinco de Mayo. Delicious! Especially with 2 teen boys– they gobbled it up. I used it as a filling in soft tacos, but I ate mine over brown rice. Loved it. Thank You!
This chili looks good for a cool spring day like we’re having today here in GA.
Isn’t it gorgeous today? Feels like spring instead of summer!
This looks awesome and the recipe sounds quite healthy – a great combination! Thanks
I like chili thats hearty but my husband does not like beans in his chili. I think without beans it is just a big blob of meat with sauce. I will keep this recipe for myself when he is out hunting this fall-love the mixture of beans and the cloves. Buzzed it.