The aforementioned white chili did not hurt me, so here is the recipe from Weight Watchers. This can be frozen.
The only modifications I made were "pantry issues." I used about 1/4 tsp ground oregano because I didn't have any regular dried oregano and I didn't add the cilantro until the last hour of cooking because I didn't have time to pick any up before work. It was still deemed a hit by my husband and I. It was really meaty. Could perhaps use more beans if you can tolerated them, or maybe it's just because the beans I used were small. Anyway, it was tasty and I will make this again.
White Bean and Ground Turkey Slow Cooker Chipotle Chili
POINTS® Value | 5 Servings | 8 Preparation Time | 18 min Cooking Time | 250 min Level of Difficulty | Easy
main meals | This slightly spiced white chili is the perfect freezer staple to have on hand for too-busy-to-cook-nights.
1 sprays cooking spray 2 pound uncooked ground turkey breast 1 large onion(s), chopped 2 medium garlic clove(s), chopped 32 oz fat-free chicken broth 1 tsp ground cumin 1 tsp dried oregano 1 tsp chili powder, chipotle variety 30 oz canned white beans, drained and rinsed 3 Tbsp fresh lime juice 1/4 cup cilantro, fresh, coarsely chopped (plus extra for garnish)
Coat a large skillet with cooking spray. Cook turkey, onion and garlic over medium-high heat, stirring occasionally, until turkey is browned, about 10 minutes; drain off any fat.
Add turkey mixture and remaining ingredients to a 3 1/2 quart or larger slow cooker. Cover and cook on low heat setting for at least 4 hours. Yields about 1 cup per serving. (Note: For additional color, top with extra freshly chopped cilantro just before serving.)
If the chili is too thick after it’s been frozen and then defrosted, add extra broth and then reheat to achieve desired consistency.