A heartwarming white bean chili with turkey, chicken or vegetarian!

White Bean Chili Mix Ingredients:

Navy beans, sweet potatoes, onions, red and green peppers, celery, paprika, garlic and spices. No added salt, preservatives or MSG.

Allergen Information: Certified Gluten-Free

Recipe Additions:

2 tablespoons oil
1 pound fresh ground turkey (or chicken)
1 14-ounce can artichoke hearts, drained and quartered or one box frozen
6 cups chicken or vegetable broth

White Bean Chili Recipe Directions:

Preparing the beans:

• Rinse, drain and pick over.
• Place in a bowl with 8 cups water and soak for 4 hours at room temperature or for a “quick soak” boil for 10 minutes and let stand for 2 hours.
• Drain beans and place in a 4 quart pot with 8 cups of water.
• Bring to a boil, reduce heat and simmer, covered, for 30 minutes or more.

While simmering beans:

• Sauté turkey in oil over medium heat.
• Stir in vegetable packet and artichoke hearts.
• Add broth and drained beans.
• Bring to a boil, reduce heat and simmer, covered, for 1 hour.
• Optional: Serve with lime wedges, cilantro, and/or sour cream.

New! Sweet Potato Recipe Variation:

Our California chili is a mild, more savory chili with a touch of heat. For a fun variation get one large sweet potato instead of the artichoke hearts. Saute ground turkey or try ground chicken instead. Peel and dice the sweet potato, add the soup mix seasonings and the soaked and simmered beans, per the directions on the package.

Makes a great meal, or could go vegetarian with it by substituting vegetable broth and leaving out the meat. Add 1 Tablespoon brown sugar and taste for salt, may need a teaspoon.

Vegetarian Soup Recipe Variation:

Remove the ground turkey, and use 5 cups of broth instead of 6.
Optionial: Add box of frozen or cut up fresh butternut squash during the last 30 minutes of cooking.

More Ideas:

Serve chili in taco shells with slices of fresh avocado and sour cream. A great use for leftover chili!

Slow Cooker Recipe Directions:

Recommended slow cooker: 3-4 quart

Prepare the beans the night before:

• Rinse, drain and pick over the beans.
• Place beans in a bowl with 2 quarts water, let stand on counter overnight.

Assembling the chili in the morning (or the night before):

• In a skillet, sauté ground turkey or chicken in oil over medium heat. Stir in contents of vegetable packet.
• Transfer seasoned turkey to bowl of slow cooker. (Cover and refrigerate, if doing the night before.)

Cooking:

• Drain beans and add to slow cooker with broth and artichoke hearts.
• Cover and cook on HIGH for 8 hours.
• Optional: Serve with lime wedges, sour cream, or shredded cheddar cheese