White Bean Turkey Chili

The secret to making this chili belly-friendly is to soak the beans overnight in distilled water. Soaking releases enzymes in the beans that would otherwise cause gas and bloating.

Yield: About 10 1-cup servings


1 pound mixed dry white beans–Northern, White Navy or Baby White Lima (makes about 4 cups cooked beans)
1 pound lean ground turkey
32 ounces Campbell’s Tomato Juice
2 celery stalks, chopped3
3 large carrots, peeled and chopped (contain 3.02g sucrose per 100gr–Sucraid may be required)
2 cloves garlic, minced (optional, contains starch)
1/2 onion, minced (Sucraid recommended)
3 tablespoons chili powder (may contain maltodextrin depending on source)
2 tablespoons cumin
sea salt and black pepper
red pepper flakes (optional)
Other vegetable options: chopped zucchini, sweet bell peppers, olives


  1. Soak beans overnight.
  2. Drain water from beans, rinse well and boil in fresh water on medium heat until soft (about 2 hours)
  3. Add celery and carrots and simmer on low heat. Add more water if needed to prevent burning.
Sauce (can also be used as taco sauce for taco salad)
  1. Meanwhile, cook ground turkey in a large frying pan (keep juices and fat)
  2. Add onions and optional garlic and saute for a few minutes
  3. Add chili powder, cumin and sea salt and black pepper to taste
  4. Stir turkey with seasonings for about 1 minute
  5. Add tomato juice simmer on low heat for 15 minutes
  6. Drain out most of excess water from beans and veggies, depending on how thick you like your chili
  7. Add turkey/chili sauce to beans. Stir and simmer20 minutes or more, allowing sauce to thicken if desired.
  8. Serve with a little shredded cheese and sour cream.

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