Helen Jane’s White Turkey Chili Recipe

Until I took my site down, I forgot how much I relied on it for my own recipe reference. I’ll continue to repair and replace some of these recipes over the next few months.

Finding my old favorite slow cooker recipes has been enlightening. I can’t believer I was ever so comfortable being well… myself online. Over the past few years, I’ve become so guarded, so practiced, I’ve been afraid to post anything that didn’t live up to very specific requirements.

That said, I want to make this next week for dinner My family absolutely loves it. It fits all the low-carb requirements and if that’s not enough, over a few months back in the day, I lost 20 pounds eating this every day for lunch. So there’s that.

Helen Jane's white turkey chili recipe

Recipe: Helen Jane’s White Turkey Chili

1 lb Northern beans
2 tablespoons vegetable oil (we use light olive oil)
1 large onion
3 celery ribs
2 overfilled tablespoons oregano
4 garlic cloves
1 lb ground turkey
1 lb pork sausage
4 cups of chicken stock
2 bay leaves
1 overfilled tablespoon cumin
1 overfilled tablespoon coriander
1 can chopped jalepeno peppers
1 cup shredded Monterey Jack cheese
Salt and cayenne pepper to taste (for us it’s usually around 2 tsp salt, 1/4 tsp cayenne)

Sour cream
Hot sauce (we like Cholula for this one)
Chopped cilantro
Chopped green onions
Grated Monterey Jack cheese.

The night before:
Rinse the beans, place them in a large bowl and then cover them with about 2 inches of water.

The day of:
Chop onion small, chop celery small, mince garlic.

Heat 2 tablespoons of oil in a pan over medium high and add the onions, celery and oregano. Saute and stir for about 4 minutes or until the onions are transparent.

Add the turkey and the sausage. Brown meat mixture for about 6 or 7 minutes until it’s cooked through. Man, sauteed ground turkey and pork sausage becomes a really specific sad color in the pan. Ignore that, it’s going to taste amazing.

Add garlic and saute for a minute more.

Set the slow cooker on low for anywhere between 6 and 10 hours.

Turn off the heat and carefully empty the saute pan into the slow cooker.

Drain the white northern beans. Add them to the slow cooker.

Add the jalapeno peppers. Add the chicken stock too. Add cumin, coriander, cayenne and bay leaves. Stir it all together.

Now get to work!
Good job, you.

When you come home, stir up the chili, taste and add salt and cayenne until it’s all balanced.
Remove the bay leaves while you’re at it.

Stir 1 cup of the shredded Monterey Jack cheese into the chili just before serving.

Serve with all the fixins. This is a highly personalizable dish, perfect for picky eaters and spice lovers as they can have their chili and eat it too.


  1. I’m so glad to see you are posting again. I found your blog years ago and subscribed to your feed because of your location (I live in northern CA). Love your recipes and weekly meal plan. Thank you for sharing!

  2. Dear helenjane, I love your blog and appreciate your labor of love. It always lifts my spirits to read it. Once I got past the “sad color” after browning the meat, all went well. The chili was so yummy with just the right little kick of flavor from just the teensiest addition of hot Hungarian paprika, which I substituted for the cayenne, because, as my granddaughter says when we’re cooking together, “You can never add too much paprika!” (of course, we are using the sweet paprika, not the hot). Also the cooking time was a lot longer for me probably because my mother’s crockpot is from the 70’s and not as powerful as today’s models, or it’s just a little old and tired like I am!
    PS. It was so very wonderful seeing you and James at our mutual dear one’s wedding in September. We hope to meet those mildly wild barefoot children one of the days. There’s always room for you with us if you should travel down to our shire. Love to you all and Happy New Year from me and Robert.

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