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Freezer-Bag Turkey White Bean Chili
Melissa Hart

Freezer-Bag Turkey White Bean Chili

Turkey tenderloin chunks replace ground turkey so the freezer bag can go straight into the cooker without a browning step. White beans and corn make the mild green-chile broth substantial. The turkey stays in tender pieces and is pulled lightly at dinner rather than cooked into dry crumbs.
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Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 pounds turkey breast tenderloins cut into 2-inch pieces
  • 3 cans cannellini beans 15 ounces each, rinsed
  • 2 cups frozen corn
  • 2 cans diced green chiles 4 ounces each, drained
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 4 cups low-sodium chicken broth added after thawing

Method
 

  1. Label a gallon freezer bag with the name, date, cook time and note to add 4 cups broth. Add turkey, beans, corn, chiles, onion, garlic, cumin, oregano and salt.
  2. Press out air, seal, lay flat and freeze for up to 3 months.
  3. Thaw completely in the refrigerator, empty into a 6-quart slow cooker and pour in the cold broth.
  4. Cover and cook on low for 6 to 6 1/2 hours, until the turkey reaches 165°F and is tender.
  5. At dinner, pull the turkey into bite-size pieces with two forks, stir and serve.