Cooking with Kelly Crock Pot White Bean Chili Recipe

We've had a spell of very cold weather in the Midwest and a ton of snow. Me no likely. But, it is the perfect soup weather. Since I didn't want to leave the house if I could avoid it, I put together this whit bean chili slow cooker recipe using what I had on hand. I've made white chicken chili before, but this go around, I had turkey to use up. I made the stock, which is the base of this soup, by placing the frozen turkey carcass in my crock pot with water, then letting it cook on high overnight. I then strained it and moved forward this the soup, stripping any useable meat off of the carcass.

A note on the spice level - this turned out rather mild, and would certainly benefit from a jalapeno or a squirt of Sriracha. I froze half of this, and when I thaw it I'm going to add another can of beans, this time mashed, to make it a little thicker, as well as add some spice.

For toppings, I went with green onions, chopped cilantro (always always always required), sour cream and cheddar cheese. I also had tortilla chips for those who wanted it, and cooked up some cornbread on the side. It was the right call.

Crock Pot White Bean Chili Recipe
3 cups of shredded poultry (chicken or turkey)
1 large onion, chopped
2 Tablespoons minced garlic
5 1/2 cups stock (chicken, turkey or even veggies)
3 cans cannellini beans, rinsed and drained
1 can black beans, rinsed and drained
2 teaspoons cumin
Cayenne pepper to taste

Place all ingredients in the slow cooker, and cook on low for four hours. Adjust seasoning before serving - I added salt and a touch of chili powder. Top with cilantro, green onions, sour cream, crushed chips and cheese, if desired.

Read next: Kelly the Culinarian's Crock Pot Recipe Collection