New and improved “White Bean Chili”

Rating  – ­­­­­ 

Would I make it again – Yes

Now that the weather is changing and football season is here. How about a big pot of chili.  Hmm,  I need something new and improved, something different.  I got it,  how about “White Bean Chili”. 

Don’t get scared, it has meat for you carnivores. The original recipe called for ground chicken or ground turkey.  I did a blend and had 1 pound of each.  I have also seen white bean chili recipes with sausage.  Since I am trying to eat more healthy, I opted for the turkey and chicken and skipped the sausage.

Here are some “simple tips” for making this chili.

• Brown your ground meat before adding to the crock pot.
• Use “White Chili packet seasoning
• Use white pepper.
• Use tomato paste in the tube — “you only need 2 T”

If you prefer chicken breast that ok too.  My sister uses dry beans  so she cooks her chicken breast and bean together in the crock pot.  Me I was lazy I used canned. When the meat is done she shreds the chicken and then add the other ingredients.  

 

Ingredients:

2 tablespoons vegetable oil

2 pounds ground turkey or ground chicken

1 medium onion, finely chopped

1 tablespoon minced garlic

1 teaspoon kosher salt

1 ½ cups chicken broth

1 tablespoon tomato paste

1 yellow bell pepper, chopped

1 teaspoon black pepper

1 package white chili mix

1 teaspoon cumin

½ teaspoon tabasco or “I use chopped jalapeño instead “

1 4-ounce chopped green chilies drained

1 19-ounce can great northern beans drained

 

1. In large skillet, over medium heat, warm oil and add turkey, onion, garlic, and salt and cook until the turkey is cooked through, breaking up the turkey as it cooks. Drain any remaining juices from pan; set aside. (Do not skip … precooking turkey; putting in the slow cooker raw results in a watery unappetizing chili.)

 

2. In slow cooker, combine the broth and tomato paste and mix well.  Add the turkey mixture to crock, then add all remaining ingredients, except for the chilies and beans. Stir well to combine.

3. Cover and cook on low for 7 hours.

4. Stir well, then cook 1 hour more.