Description

A gluten-free, creamy chili made with dried white beans, tender bites of leftover turkey, creamy broth made with protein-packed Greek yogurt, crumbly queso fresco, slices of avocado and a splash of lime juice for flavor.

Ingredients

Units Scale

For soaking the night before

1 (20 oz) package Hurst’s Great Northern Beans with Ham Flavor
1 Tbsp salt
Water

For cooking

8 cups water
1 diced onion
Reserved seasoning packet
1 (4 oz) can diced green chiles
1 (14 oz) can corn, drained
1 cup Greek yogurt
4 cups cubed and cooked turkey (or rotisserie chicken)
2 tsp salt
Freshly ground pepper to taste
1 tsp cumin
Juice from one lime
Queso fresco, for serving
Avocado slices, for serving
Cilantro, for serving
*Optional 1 cup half and half

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Instructions

In a large bowl place the beans (reserve the seasoning packet for later) and cover them completely with water. Add in 1 Tbsp of salt. Let the beans soak overnight for at least 8 hours. Drain the beans and rinse them off.
Add the beans to the slow cooker. Add in 8 cups of water and the diced onion. Cook on HIGH for 4 hours or on low for 8-10 hours, or until beans are tender. Ladle out 2 cups of the beans and place in a blender. Puree the beans (venting for heat) and then add the pureed beans back into the slow cooker.
Add in the seasoning packet, green chiles, corn, yogurt*, turkey, salt, pepper, cumin and lime juice. Stir until creamy.
Ladle in serving bowls and top each bowl with a bit of queso fresco, some sliced avocado and cilantro leaves. Enjoy!

Notes

*If the Greek yogurt is non-fat you may want to consider adding in one cup of warmed half and half. It gives it just a bit more flavor. If the Greek yogurt is full-fat, you’ll get enough flavor from that that you won’t need the half and half.

This recipe is GLUTEN-FREE! If serving with queso fresco be sure to check ingredients to be sure there is no wheat.