Recipe: Chili with white beans, turkey, and root vegitables




Ingredients

Dried Great Northern Beans -- 1 lb. 11 1/2 ounce
Water -- 1 1/2 Quart 3/4 cup
80/20 olive oil blend -- 1 tablespoon 1/2 teaspoon
Fresh celery -- 1 ounce
Yellow onion -- 1 3/4 ounce
Whole fresh carrots -- 5 1/4 ounce
Fresh turnip roots -- 4 ounce
Fresh parsnips -- 4 ounce
Fresh sweet potato -- 4 ounce
Roasted red peppers -- 1/2 cup 1 tablespoon
Curry powder -- 1 3/4 teaspoon
Chili powder -- 1 tablespoon 1/2 teaspoon
Ground paprika -- 1 1/8 teaspoon
Dried oregano leaves -- 1 1/8 teaspoon
Ground black pepper -- 5/8 teaspoon
Chicken broth -- 2 1/4 quart
Pulled turkey meat -- 13 1/2 ounce
Iodized salt -- 1 1/8 teaspoon
Fresh kale -- 2 1/4 ounce

Directions

1. Rinse and sort beans
2. Cover with water; bring to boil for 2 minutes
3. Remove from heat and let stand 1 hour. Drain and rinse to prepare chili OR allow to soak overnight then drain prior to chili preparation.
4. Heat oil over medium-high heat; saute onions and celery until onions are translucent, approximately 3-5 minuets.
5. Add carrots and cook until caramelized.
6. Add turnips, parsnips, sweet potatoes, and roasted red peppers.
7. Add chicken broth, drained beans, turkey, chili powder, curry powder, oregano, and black pepper; simmer for 30-35 minutes.
8. Finish with salt as needed.
9. Garnish with kale, if desired.