Crock Pot Smoky White Turkey Chili

Each Thanksgiving I find my self wondering, "what will I do with my leftover Turkey?" I've found that there's nothing better than a easy crock pot full of chili—especially after a long day of shopping!  

This chili is full of turkey and beans so it's rich in protein, and because of that I concentrated on flipping the sodium level.  I managed to cut over 3000 mg of sodium.  To save time, I used canned Northern White Beans making sure to take extra time to rinse away the huge amount of sodium in the beans.  If you prefer, you can use dry beans--soak them over night and proceed as instructed by recipe.

The layers of flavors with a subtle hint of smokiness make this a chili worth trying.  Adjust the herbs and spices to your liking and make sure to comment with your ideas!  Enjoy.

Servings: 12  Serving size: 1 cup  Calories: 262  Fat: 1g  Carbs: 33g  Fiber: 7g  Protein: 28g  Sugar: 7g           Sodium: 308mg             Old Points: 4   Points+: 6


  • 4 cans (14.5 oz) White Northern Beans, drain and rinse twice 
  • 3 cups Chicken Stock or broth ( I recommend stock for great flavor! Located with canned broth)
  • 2 cloves Garlic, minced
  • Large White Onion, chopped
  • 1 can 98% Fat Free Mushroom Soup, condensed
  • 1/2 Tbsp White Pepper
  • 1/2 Tbsp Dried Oregano, crushed
  • 1/2 Tbsp Ground Cumin
  • 2 tsp Worcestershire
  • 1 1/4 tsp Liquid Smoke
  • 1/4 cup Masa (Corn Flour)
  • 7 oz canned Green Chilies, diced
  • 3 cups Turkey or Turkey Breast, large chop     
  1. In crock pot, add chicken stock, garlic,onion, soup, white pepper, oregano, cumin, cloves, Worcestershire and liquid smoke.  Stir.
  2. Cook on Low for 4 hours (5 hours if using dry beans soaked overnight). 
  3. Add Masa (corn flour).  Stir well. 
  4. Add green chilies and turkey.  Continue cooking for 1 hour.
Condiments:  Shredded 2% Monterey Jack Cheese, Sliced Black Olives, Chunky Salsa, Gucamole.  




What do you think?