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