White Lightening Chili Beans

We like white chicken or turkey chili as an occasional alternative to the traditional red/beef chili. Since our poblano harvest has been so abundant, I thought I would make some beans to go into white chili to make meal prep super easy.

It is critical that you read the instructions for using your pressure canner prior to making this recipe. Low acid foods MUST be pressure canned for food safety.

Ingredients:

2 lbs great northern beans (dry)

3 1/2 quarts chicken or turkey stock

2 medium onions, chopped

14 oz skinned and seeded poblano peppers (see previous post for how to do this)

4 tsp cumin

2 tsp oregano

2 tsp cayenne, optional

Pour your dry beans into a large container and cover with cool water.

Let stand in a cool place for 12 to 18 hours. Drain beans. Bring a pot of water (sufficient to cover the beans) to a boil. Once boiling, add beans. Boil the beans for 3 minutes and then let stand for 10 minutes off the heat.

You should also be getting your jars and lids ready and bring your pressure canner up to temp while you are prepping your ingredients.

For this recipe, I used:

To make my broth:

Put all your remaining ingredients in a large pot and bring to a boil.

Fill your jars 3/4 full of your drained beans:

and add the broth/seasoning mixture leaving 1″ head space. Wipe the rim with a paper towel dipped in white vinegar. Finger tighten the ring/lid.

Place jars in your preheated pressure canner and put lid on, but leave weight off. Turn heat to high and vent the steam for 10 minutes. Add your weight with tongs and bring it up to 10 lbs pressure. Once it reaches 10 lbs pressure let the jars process for 1 hour 30 minutes.

***Please note that you may need to adjust the setting on your stove to keep the canner from having too much/too little pressure. Once mine settles in, my stove setting is between 2 and 4. You cannot leave the canner unattended to go do something else. It must stay at 10 lbs. pressure consistently to safely can this recipe. You also do not want the pressure to get too high because it can cause the liquid in your jars to be siphoned out. If it gets too high (20 lbs. or more), it can be dangerous.

Turn off heat and allow the canner to come back down to 0 lbs pressure. Carefully remove weight with tongs. Let stand for 2 minutes to ensure all pressurized steam has been released. Remove lid carefully using hot pads and tip the lid away from you as you lift it. Let stand uncovered for 10 minutes. Remove jars from canner and place on a clean towel. Leave undisturbed overnight. Remove rings and test the seal. Wipe down jars and label.

To make chili:

Brown 1 lb. of ground turkey/chopped turkey/chopped chicken. Add a jar of beans and additional broth to desired consistency. Add other seasonings as desired.