White Chili the Slow Carb Way

Adapt as a slow carb dish by omitting the sour cream or dress it up with shredded cheese..
The first time I ever enjoyed White Chili David Belt made it and brought it to work and treated all of us to this wonderful concoction!! It was delicious and I loved it. When I made it at home Brian didn't like the cloves so I have since opted to seriously reduce the amount of ground cloves I use and add more to mine at the table. 

David's recipe had more cheese and yummy things than this recipe and was made with cubed chicken. This version is a skinned down adaptation made with ground turkey that I can enjoy on this diet I have chosen to "treat " myself with.

This version I  further adapted from Mr. Sunday's Soups, by Lorraine Wallace.


1 pound white dry beans, soak overnight in water to cover
1 1/2 Qt. chicken broth
1-2 jalapeno pepper stemmed, seeded, and diced
1-2 bay leaves
1 T. olive oil
2 lbs. ground turkey
1 lg. onion diced
3/4 t. kosher salt
1/8 t. cayenne pepper
5 garlic cloves diced fine
2 T. chili powder
1 T. ground cumin
1/4 t. ground cloves

Garnishes if desired:

sour cream
grated mild cheddar
scallions, finely chopped
rough chop cilantro

Drain the beans and pick over them discarding any discolored beans or debris.

Using a large heavy bottomed pan or Dutch Oven, combine the broth and the drained and rinsed beans with the bay leaf and jalapeno pepper. The liquid should cover the beans about 1 1/2"; add a little water if necessary. Bring to a boil then reduce to very low. Cover and simmer for 1 1/2 to 2 1/4 hours until the beans are tender. Discard the bay leaves.

Transfer 1 C. of the beans to a blender or food processor and add a little cooking liquid. Process until smooth, then stir the pureed beans back into the whole beans then set aside.

Place a large heavy skillet over medium heat and add the oil. Cook the turkey stirring to break up the meat for about 10 minutes. Add the onion, salt, and cayenne and cook, stirring another 10 minutes
Add the garlic, chili powder, cumin, and cloves and cook stirring another 2 minutes. Stir this mixture into the beans and place the pot over medium heat. Bring to a very slow simmer, stirring occasionally. Cook until slightly thickened, about 15 minutes. Adjust the seasonings if necessary.

A bowl of piping hot White Chili is an excellent fall dish at our house.
Ladle the chili into large shallow bowls and top with sour cream and shredded cheese if desired. Scatter scallions and cilantro as a finishing touch and serve immediately.

Note:  I still have David's recipe and enjoy it while not dieting!! I am certain to share it with you as time goes by.

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