Anderson House California Gold Rush White Bean Chili Mix

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.

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.

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.

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

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!