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Week of 12/18/17

Slow Cooker Chicken Chili
with green salsa / turnips / sweet potatoes / poblano peppers

Active: 30 min Total: 7 hr 30 min
Original GF Paleo Vegetarian
Slow Cooker Chicken Chili
We have several versions of chili in the Cook Smarts archives, but this is our first white chili. A blend of spices and the addition of green salsa give this chili a flavor that is different than traditional tomato-based versions.
Smarts: White chili tends to be a bit less thick than its red counterpart. The optional extra step below to blend a bit of the chili with an immersion blender will help to thicken it.
Tags
One Pot, Slow Cooker, Instant Pot Friendly, Freezer Friendly
Proteins
Ground meat
Cuisines
American
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148

Ingredients

Metric
Servings:
4
Slow Cooker Chicken Chili:
  • Peppers, poblano - 2 , chopped
  • Sweet potatoes - 1 lb , peeled and cubed
  • Garlic - 3 cloves , chopped
  • Jalapenos (opt) - 1 , diced
  • Chicken, ground - 1 lb (sub ground turkey)
  • Cumin, ground - 1 tsp
  • Oregano, dried - 1 tsp
  • Chili powder - 1 tsp
  • Salt - 1/2 tsp
  • Turnips - 8 oz , peeled and cubed
  • Oil, cooking - 1 Tbsp
  • Stock, any type - 3 cups
  • Green salsa / Salsa verde - 1/3 cup (mild, medium or hot; depending on your spice preference)
  • Limes - 1 , wedges
  • Avocados - 1 , chopped
  • Cilantro - 2 Tbsp , chopped
  • Pepitas / pumpkin seeds - 1/4 cup

Prep

  1. Poblanos / Sweet potatoes / Garlic / Jalapenos - Prep as directed. Remove seeds from jalapenos if you prefer a less spicy chili. Store poblanos and sweet potatoes in one container. Combine garlic and jalapenos in another container. (Can be done up to 5 days ahead)
  2. Season chicken - Combine chicken with garlic, jalapenos, cumin, oregano, chili powder and salt. (Can be done 1 day ahead)
  3. Turnips - Peel and cube turnips.
  4. Slow cook chili - Heat oil in a skillet over medium-high heat. Add chicken and saute until brown, 5 to 7 minutes. In the bowl of a slow cooker, combine poblanos, sweet potatoes, chicken, turnips, stock and salsa. Cook on low for 7 to 8 hours or high for 3 to 4 to let the flavors come together.
  5. Limes / Avocados / Cilantro - Prep as directed.

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Make

  1. When chili is finished, taste and season with some salt and pepper. You can add some hot sauce if you’d like. (Note: If you would like the base of the chili to be thicker / creamier, you can blend a small amount of it with an immersion blender.)
  2. Set out toppings - extra salsa or hot sauce, lime wedges, avocados, cilantro and pepitas.
  3. Ladle chili into bowls and let everyone finish their bowls with toppings. Enjoy!

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