Yields11 Servings
Prep Time10 minsCook Time2 hrsTotal Time2 hrs 10 mins
Nutrition Facts

Serving Size 3 1/2 tbsp. dry mix

Servings 11


Amount Per Serving
Calories 90Calories from Fat 5
% Daily Value *
Total Fat 1g2%
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 25mg2%
Potassium 463mg14%
Total Carbohydrate 24g8%
Dietary Fiber 11g44%
Sugars 2g
Protein 7g15%

Calcium 2%
Iron 15%
Vitamin D 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

California Gold Rush White Bean Chili

Ingredients
 2 tbsp Oil
 1 lb Fresh ground turkey or chicken
 14 oz 1 jar artichoke hearts, drained and quartered, or 1 box frozen
 6 cups Chicken Broth
 Optional: 1 large sweet potato, peeled and diced
Directions

Preparing the beans:
1. Pick through the beans. Remove discolored, shriveled beans and any foreign material. Rinse well.

2. Place in a bowl with 8 cups water and soak for 4 hours at room temperature or overnight. For a quick soak, boil for 10 minutes and let stand for 2 hours.

3. Drain beans and place in a 4-quart pot with 8 cups of fresh water.

4. Bring to a boil, reduce heat and simmer covered for 45 minutes.

5. Remove from heat, drain and set aside until ready to use.

Preparing the soup:
1. In a 4-quart pot, Sauté turkey in oil over medium heat.

2. Stir in contents of California Gold Rush White Bean Chili Mix vegetable packet and artichoke hearts or sweet potato.

3. Add drained, cooked beans and chicken broth to pot.

4. Bring to a boil, reduce heat and simmer covered, for 1 hour.

5. Optional: Serve with lime wedges, cilantro, and/or sour cream.

Nutrition Tips

To boost vegetables, add 2 cups fresh, shredded cabbage, Brussel Sprouts, or chopped bell peppers in final 10 minutes of cooking time.

To go Vegetarian, substitute 1 large diced sweet potato, or 1 diced fresh or 2 1/2 cups frozen acorn squash for ground turkey.

To cut saturated fat, prepare with extra lean ground turkey or chicken, or go Vegetarian. Serve with optional lime wedges, cilantro and nonfat, plain Greek yogurt rather than sour cream or shredded cheddar cheese.

To cut sodium, prepare with low sodium broth. To cut sodium further, substitute water for half of the broth.

Vegetarian Recipe

Ingredients:
1 large sweet potato, diced
2 tablespoons oil
1 14-ounce can artichoke hearts, drained and quartered
6 cups vegetable broth

Directions:
Preparing the beans:
1. Rinse, drain and pick over.

2. Place in a bowl with 8 cups water and soak for 4 hours at room temperature or overnight. For a quick soak, boil for 10 minutes and let stand for 2 hours.

3. Drain beans and place in a 4-quart pot with 8 cups of fresh water.

4. Bring to a boil, reduce heat and simmer covered for 45 minutes. Remove from heat. Allow to stand until ready to use.

Preparing the soup:
1. In a 4-quart pot, Sauté sweet potato in oil over medium heat.

2. Stir in contents of California Gold Rush White Bean Chili Mix vegetable packet and artichoke hearts.

3. Drain beans and add with broth.

4. Bring to a boil, reduce heat and simmer, covered, for 1 hour.

5. Optional: Serve with lime wedges, cilantro, and/or sour cream.

Slow Cooker Recipe Directions

Recommended slow cooker size: 3-4 quart

Prepare the beans the night before:

1. Rinse, drain and pick over the beans.

2. Place beans in a bowl with 2 quarts water, let stand on counter overnight.

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

1. In a skillet, sauté ground turkey or chicken in oil over medium heat. Stir in contents of vegetable packet.

2. Transfer seasoned turkey to bowl of slow cooker. (Cover and refrigerate, if doing the night before.)

Cooking:
1. Drain beans and add to slow cooker with broth and artichoke hearts.

2. Cover and cook on HIGH for 6 hours.

3. Optional: Serve with lime wedges, sour cream, or shredded cheddar cheese

Pressure Cooker Recipe Directions

1. Rinse, drain and pick over the navy beans.

2. Place beans in bowl of water, cover by 2 inches, for 2 or more hours to soak.

3. In bowl of pressure cooker sauté ground turkey in 2 T. oil for five minutes, chopping to break up clumps.

4. Add contents of the seasoning mix and stir well. Add artichoke hearts, 6 cups chicken broth, drained beans, and stir well.

5. Set pressure cooker time for 30 minutes. Optional: to add sweet potatoes: Set pressure cooker time for 20 minutes instead of 30. Quick release steam, add in diced sweet potato, reset cooker for 15 minutes. Quick release steam and serve.

6. Use natural release and serve. We like a squeeze of lime in every bowl for garnish!

Ingredients

Ingredients
 2 tbsp Oil
 1 lb Fresh ground turkey or chicken
 14 oz 1 jar artichoke hearts, drained and quartered, or 1 box frozen
 6 cups Chicken Broth
 Optional: 1 large sweet potato, peeled and diced

Directions

Directions
1

Preparing the beans:
1. Pick through the beans. Remove discolored, shriveled beans and any foreign material. Rinse well.

2. Place in a bowl with 8 cups water and soak for 4 hours at room temperature or overnight. For a quick soak, boil for 10 minutes and let stand for 2 hours.

3. Drain beans and place in a 4-quart pot with 8 cups of fresh water.

4. Bring to a boil, reduce heat and simmer covered for 45 minutes.

5. Remove from heat, drain and set aside until ready to use.

2

Preparing the soup:
1. In a 4-quart pot, Sauté turkey in oil over medium heat.

2. Stir in contents of California Gold Rush White Bean Chili Mix vegetable packet and artichoke hearts or sweet potato.

3. Add drained, cooked beans and chicken broth to pot.

4. Bring to a boil, reduce heat and simmer covered, for 1 hour.

5. Optional: Serve with lime wedges, cilantro, and/or sour cream.

Nutrition Tips
3

To boost vegetables, add 2 cups fresh, shredded cabbage, Brussel Sprouts, or chopped bell peppers in final 10 minutes of cooking time.

To go Vegetarian, substitute 1 large diced sweet potato, or 1 diced fresh or 2 1/2 cups frozen acorn squash for ground turkey.

To cut saturated fat, prepare with extra lean ground turkey or chicken, or go Vegetarian. Serve with optional lime wedges, cilantro and nonfat, plain Greek yogurt rather than sour cream or shredded cheddar cheese.

To cut sodium, prepare with low sodium broth. To cut sodium further, substitute water for half of the broth.

Vegetarian Recipe
4

Ingredients:
1 large sweet potato, diced
2 tablespoons oil
1 14-ounce can artichoke hearts, drained and quartered
6 cups vegetable broth

Directions:
Preparing the beans:
1. Rinse, drain and pick over.

2. Place in a bowl with 8 cups water and soak for 4 hours at room temperature or overnight. For a quick soak, boil for 10 minutes and let stand for 2 hours.

3. Drain beans and place in a 4-quart pot with 8 cups of fresh water.

4. Bring to a boil, reduce heat and simmer covered for 45 minutes. Remove from heat. Allow to stand until ready to use.

Preparing the soup:
1. In a 4-quart pot, Sauté sweet potato in oil over medium heat.

2. Stir in contents of California Gold Rush White Bean Chili Mix vegetable packet and artichoke hearts.

3. Drain beans and add with broth.

4. Bring to a boil, reduce heat and simmer, covered, for 1 hour.

5. Optional: Serve with lime wedges, cilantro, and/or sour cream.

Slow Cooker Recipe Directions
5

Recommended slow cooker size: 3-4 quart

Prepare the beans the night before:

1. Rinse, drain and pick over the beans.

2. Place beans in a bowl with 2 quarts water, let stand on counter overnight.

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

1. In a skillet, sauté ground turkey or chicken in oil over medium heat. Stir in contents of vegetable packet.

2. Transfer seasoned turkey to bowl of slow cooker. (Cover and refrigerate, if doing the night before.)

Cooking:
1. Drain beans and add to slow cooker with broth and artichoke hearts.

2. Cover and cook on HIGH for 6 hours.

3. Optional: Serve with lime wedges, sour cream, or shredded cheddar cheese

Pressure Cooker Recipe Directions
6

1. Rinse, drain and pick over the navy beans.

2. Place beans in bowl of water, cover by 2 inches, for 2 or more hours to soak.

3. In bowl of pressure cooker sauté ground turkey in 2 T. oil for five minutes, chopping to break up clumps.

4. Add contents of the seasoning mix and stir well. Add artichoke hearts, 6 cups chicken broth, drained beans, and stir well.

5. Set pressure cooker time for 30 minutes. Optional: to add sweet potatoes: Set pressure cooker time for 20 minutes instead of 30. Quick release steam, add in diced sweet potato, reset cooker for 15 minutes. Quick release steam and serve.

6. Use natural release and serve. We like a squeeze of lime in every bowl for garnish!

California Gold Rush White Bean Chili

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