In a blender, puree 2 cups of turkey stock with the can of hominy until smooth. Pour into the crockpot insert.
In a large skillet, turn heat on to medium high and add vegetable oil to the skillet. Sauté onions, jalapeños, garlic, cumin, and coriander until soft and tender. Stir in remaining 1 cup of turkey stock, scraping the bottom of the skillet for any browned pieces left behind. Carefully pour into crockpot.
Add the cannellini beans, turkey meat, salt, and pepper. Carefully stir together with a spatula to make sure everything is evenly distributed.
Cover and cook on low for 4 hours or high for 2 hours.
Serve with avocado pieces on top and garnish with cilantro (optional).
If making this with chicken, you'll want 3 pounds of whole chicken thighs and you'll want to use 3 cups of low sodium chicken stock or broth. At step 3, you'll nestle the chicken thighs in the crockpot and remove the chicken thighs to shred after 4 hours (if cooking on low) or 2 hours (if cooking on high). Add the shredded chicken thighs back into the crockpot and stir to incorporate.
Slow Cooker White Turkey Chili
Amount Per Serving (1 Serving)
Calories 530Calories from Fat 108
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition facts are an estimate and not guaranteed to be accurate.