Use whatever white beans strike your fancy for this one. We used a mix of Navy and Great Northerns.
White Bean Chili with Turkey
- 2 cups dried white beans
- 2 dried habanero peppers, diced
- 2 bay leaves
- 8 ounces ground turkey
- 1 small to medium onion, diced
- 1 bell pepper, diced
- 1 tbsp chili powder
- 1/2 tsp mace
- 1/8 tsp cumin
- hot sauce such as Tapatio to taste
- 4 cups chicken broth
- 2 serrano peppers or 1 large jalapeno, diced
- salt/black and white pepper to taste
Soak beans overnight or at least four hours. Drain, rinse and cover with water. Throw in bay leaves, dried peppers and salt and pepper. Bring to a boil over medium heat. Lower heat and simmer until tender, about 90 minutes. Remove from heat. In a separate pan, brown turkey. Drain any excess meat and then add turkey to the bean pot. Add chili powder, onions, pepper, hot peppers, spices and chicken broth. Bring back to a boil over medium heat, then reduce to a simmer. Cook until thick, about an hour to 90 minutes, adding salt, peppers and hot sauce to taste.