Cooking Time & Servings

California Gold Rush White Bean Chili - Standard Recipe

You Will Need

  • California Gold Rush White Bean Chili Mix
  • 2 Tbsp. oil
  • 1 lb. fresh ground turkey or chicken
  • 1 can (14 oz.) artichoke hearts, drained and quartered (or 1 box frozen)
  • 6 cups chicken broth
  • optional: 1 large sweet potato, peeled and diced

Here's What You Do

Preparing the Beans:

  1. Pick through the beans. Remove discolored, shriveled beans and any foreign material. Rinse well.
  2. Place in a bowl with 8 cups water and soak for 4+ hours (ideally overnight) at room temperature. For a quicker option, boil for 10 minutes and let stand for 2 hours (not our preferred method).
  3. Drain beans and place in a 4-quart pot with 8 cups fresh water.
  4. Bring to a boil, reduce heat, and simmer covered for 45 minutes until tender.
  5. Remove from heat, drain, and set aside until ready to use.

Preparing the Soup:

  1. In a 4-quart pot, sauté turkey in oil over medium heat.
  2. Stir in contents of vegetable & seasoning packet and artichoke hearts (and sweet potato, if using).
  3. Add drained, cooked beans and chicken broth to pot.
  4. Bring to a boil, reduce heat, and simmer covered for 1 hour.

Got leftovers? Learn how to cool, store, and reheat soup safely in our guide to soup storage and food safety.

Cooking & Nutrition Tips

Reducing Sodium?

All of our mixes contain no added salt, only what occurs naturally in the ingredients. To further reduce sodium, use a low-sodium broth, bone broth, or stock. Organic broths often contain less sodium, and homemade broth/stock gives you the most control.

Chicken Prep Options

Starting with raw chicken? Simmer boneless, skinless chicken breasts in water or broth for 12–15 minutes, until cooked through (165°F). Let rest briefly, then shred or dice and add to the soup.

Shortcut: Use shredded rotisserie chicken or leftover cooked chicken.

Boosting Protein?

Substitute chicken broth with chicken bone broth, and stir in plain Greek yogurt or cottage cheese for creaminess packed with protein.

Cutting Calories/Fat?

  • Use extra lean ground turkey or go vegetarian with diced sweet potatoes or acorn squash
  • Swap sour cream for nonfat plain Greek yogurt

More Veggies?

Add 2 cups shredded cabbage, Brussels sprouts, or chopped bell peppers during the final 10 minutes.

Interested in whole grains or extra fiber?

Serve with a side of whole grain cornbread or farro pilaf

Cooking Methods

Slow Cooker

Recommended slow cooker size: 3-4 quart

Here’s What You Do:

Prepare the beans the night before:

  1. Rinse, drain and pick over the beans.
  2. Place beans in a bowl with 2 quarts water, let stand on counter overnight.

Assembling the chili in the morning (or the night before):

  1. In a skillet, sauté ground turkey or chicken in oil over medium heat. Stir in contents of vegetable packet.
  2. Transfer seasoned turkey to bowl of slow cooker. (Cover and refrigerate, if doing the night before.)

Cooking:

  1. In the morning drain beans and place in 4-quart pot on the stove with fresh water to cover by two inches.
  2. Bring to a boil, cook for 10 minutes and lower heat, simmer covered, 30 minutes.
  3. Turn off heat, and drain when ready to add to slow cooker bowl.
  4. Drain beans and add to slow cooker with broth and artichoke hearts.
  5. Cover and cook on HIGH for 6 hours.
  6. Optional: Serve with lime wedges, sour cream, or shredded cheddar cheese

Pressure Cooker

Here’s What You Do:

  1. Rinse, drain and pick over the navy beans.
  2. Place beans in bowl of water, cover by 2 inches, for 2 or more hours to soak.
  3. In bowl of pressure cooker sauté ground turkey in 2 T. oil for five minutes, chopping to break up clumps.
  4. Add contents of the seasoning mix and stir well. Add artichoke hearts, 6 cups chicken broth, drained beans, and stir well.
  5. Set pressure cooker time for 30 minutes.
  6. Optional: If you are adding sweet potatoes reduce the cook time above from 30 to 20 minutes, quick release steam, and then add sweet potatoes, and reset cooker for 15 minutes. Quick Release Steam and Serve.
  7. Use natural release and serve. We like a squeeze of lime in every bowl for garnish!

Dietary Adaptations

These mixes are flexible by design. Use the adaptations below to meet your dietary needs or cooking preferences.

Vegan 

You will use sweet potato and vegetable broth to create this delicious vegan chili.

You Will Also Need:

  • 2 Tbsp. oil
  • 1 large sweet potato, peeled and diced
  • 1 can (14-oz.) artichoke hearts, drained and quartered (or 1 box frozen)
  • 6 cups vegetable broth (48 oz.)

Here’s What You Do:

Preparing the Beans:

  1. Pick through the beans. Remove discolored, shriveled beans and any foreign material. Rinse well.
  2. Place the beans in a bowl with 8 cups water and soak for 4 hours at room temperature or overnight. For a quick soak, boil for 10 minutes and let stand for 2 hours.
  3. Drain beans and place in a 4-quart pot with 8 cups of fresh water.
  4. Bring to a boil, reduce heat, and simmer covered for 30 minutes.
  5. Remove from heat, drain, and set aside until ready to use.

Preparing the Soup:

  1. In a 4-quart pot, sauté sweet potato in oil over medium heat.
  2. Stir in contents of chili mix vegetable packet, artichoke hearts, and sweet potato.
  3. Add drained, cooked beans, and vegetable broth.
  4. Bring to a boil, reduce heat, and simmer covered for 1 hour. Serve.

Vegetarian

  • Replace turkey or chicken with 1 cup cooked lentils, 1 can drained white beans, or plant-based ground “meat”
  • Replace chicken broth withvegetable broth

Gluten Free

This soup is naturally gluten free when prepared as directed. No special substitutions are needed.

Dairy Free

This soup is naturally dairy free when prepared as directed. No special substitutions are needed

    Recipe Variations

    Looking to switch things up? A few simple tweaks can make this recipe your own.

    Loaded Chicken Chili: Add shredded cooked chicken to the white bean chili mix, then season with cumin, parsley, garlic salt, black pepper, oregano, sliced red onion, minced garlic, and a sliced jalapeño. Enhance the broth with a chicken bouillon cube for extra flavor.

    Inspired by our customers. Thanks to Daphne A. for sharing her idea. Have a favorite twist of your own? Send us an email or leave a review on the product page.