Slow Cooker White Turkey Chili
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
2 small jalapeno peppers, seeds removed, minced
2 pounds lean ground turkey
3 cans (14.5 ounces each) chicken broth
3 cans (15 ounces each) cannellini beans (white kidney beans), rinsed and drained
2 can (15 ounces) northern beans, rinsed and drained
1 package (24 ounces) frozen corn
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon coarse black pepper
¼ teaspoon cayenne pepper
½ cup half and half
¼ cup cornstarch
1 cup shredded sharp cheddar cheese
In a large skillet over medium-high, heat oil. Add onion, garlic and jalapeno peppers. Cook until the onion is translucent, about 4 minutes. Transfer to crock.
Add ground turkey to skillet, stirring until turkey is completely cooked, about 6 minutes. Add turkey, broth, beans, corn, chili powder, cumin, oregano, salt, black pepper and cayenne pepper.
Cover slow cooker and cook on HIGH for 4 to 4 1/2 hours or LOW for 7 to 7 1/2 hours.
During last 30 minutes, in a medium bowl, stir half and half and cornstarch until cornstarch is dissolved.
Pour half and half mixture into chicken mixture, stirring until mixture thickens.
Serve with sour cream, shredded cheese and chopped fresh cilantro.