Slow Cooker Italian White Bean Turkey Chili Step-by-step instructions

Before you start

Before you start, gather all your ingredients and equipment. Drain and rinse the cannellini beans in a colander and set them aside. Measure the Italian seasoning and have the crushed tomatoes ready.

There's no need to brown the turkey or sauté anything—just place it directly in the slow cooker. Make sure your slow cooker is clean and dry, and have a wooden spoon or spatula on hand for stirring. This recipe comes together in minutes, so a little prep goes a long way.

Instructions

Layer the Ingredients

1. 1Add the Turkey
   Place the ground turkey in the slow cooker insert, breaking it into small crumbles with your hands or a spoon. Spread it evenly across the bottom.
   Look for The turkey should be in small, even pieces so it cooks evenly.
   Safe temperature 165°F (74°C) internal temperature (ground meat)
   Tip If the turkey is cold from the fridge, that's fine—just break it up well.
2. 2Add the Beans
   Drain and rinse the cannellini beans in a colander, then add them to the slow cooker over the turkey.
   Look for The beans should be evenly distributed among the turkey.
   Tip Rinsing removes excess sodium and helps the beans hold their shape.

At this stage, the slow cooker contains raw ground turkey, white beans, and Italian seasoning, with the crushed tomatoes poured over the top. The mixture looks rustic and colorful—pale turkey, creamy beans, and bright red tomato sauce. The herbs are visible as green flecks. Everything should be well stirred so the seasoning is distributed. The slow cooker is covered and ready to cook.

Season and Add Tomatoes

3. 3Season with Italian Herbs
   Sprinkle the Italian seasoning over the turkey and beans. Use a spoon to toss everything gently so the herbs coat the ingredients.
   Look for The herbs should be visible and evenly mixed.
   Tip If using a homemade blend, adjust the salt and pepper to taste.
4. 4Pour in the Tomatoes
   Pour the crushed tomatoes over the seasoned turkey and beans. Stir everything together until well combined.
   Look for The chili should look saucy and uniform in color.
   Tip Scrape the sides of the slow cooker to incorporate all the seasoning.

The Italian seasoning has been sprinkled over the meat and beans, and the crushed tomatoes have been stirred in. The chili now has a uniform reddish-orange color, and the liquid is slightly thick.

The aroma of herbs is fragrant, and the mixture looks saucy. Make sure there are no dry spots of seasoning or turkey. The slow cooker is full but not overflowing, and you're ready to set the heat.

Cook and Serve

5. 5Cook on Low
   Cover the slow cooker and cook on low for 4 to 6 hours, until the turkey is cooked through and the flavors have melded.
   Look for The chili will be bubbling around the edges and smell wonderfully herby.
   Safe temperature 165°F (74°C) internal temperature (ground meat)
   Tip Stir once halfway through if possible, but it's not essential.
6. 6Check the Turkey
   Before serving, verify the ground turkey has reached an internal temperature of 165°F (74°C) using an instant-read thermometer. Stir the chili well.
   Look for The turkey should be opaque and no longer pink.
   Safe temperature 165°F (74°C) internal temperature (ground meat)
   Tip Insert the thermometer into the thickest part of a turkey crumble.
7. 7Serve
   Ladle the chili into bowls and serve hot.
   Look for The chili should be thick and steaming.
   Tip Top with grated Parmesan or a drizzle of olive oil if desired.

After 4 to 6 hours on low, the chili is bubbling gently and the kitchen smells of tomatoes and herbs. The turkey is cooked through and tender, the beans are soft, and the sauce has thickened. Use an instant-read thermometer to confirm the turkey reaches 165°F (74°C). Ladle the chili into bowls; it should be hearty and steaming, with a spoon standing upright in the thick sauce.

Common mistakes

One common mistake is adding the turkey in large clumps—break it into small crumbles so it cooks evenly and blends into the chili. Another is skipping the rinsing of the beans, which can make the chili overly salty and cloud the sauce.

Also, resist the urge to lift the lid and stir constantly; every time you open the slow cooker, heat escapes and extends the cooking time. Finally, don't use lean ground turkey that is too dry; a little fat helps keep the meat moist during the long cook.

How to tell it’s done

The chili is done when the ground turkey is fully cooked and has reached an internal temperature of 165°F (74°C). The turkey should be opaque and no longer pink, and the chili should be thick and bubbling around the edges.

The beans should be tender but still hold their shape, and the sauce should be rich and slightly reduced. If the chili looks too thin, cook uncovered for an additional 20-30 minutes to thicken. Taste and adjust seasoning with salt and pepper before serving.

• Ground meat: 160°F (71°C) in the thickest part
• Poultry: 165°F (74°C) in the thickest part