Longhorn Turkey & Black Bean Chili
with Jalapeño & Smoky Red Pepper Crema
A good chili has well-seasoned meat, creamy beans, and tender veggies. A great chili, however, has all that and comes together in one pot in under an hour. This chili is one of the greats. And once you take a bite, we can guarantee you’ll agree. Not to mention, these top-notch turkey-fied bowls are adorned with some delicious fixings: smoky red pepper crema and sliced jalepeño. If you’ve got some on hand, why not crumble up some tortilla chips and sprinkle them on top for a crunch?
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
1 unit
Jalapeño
1 unit
Roma Tomato
10 ounce
Ground Turkey
2 tablespoon
Southwest Spice Blend
2 unit
Chicken Stock Concentrate
1.5 ounce
Tomato Paste
1 unit
Tex-Mex Paste
13.4 ounce
Black Beans
2 tablespoon
Smoky Red Pepper Crema
(Contains Milk, Soy)
Not included in your delivery
Salt
Pepper
2 teaspoon
Vegetable Oil
Nutrition Values
Utensils
Instructions
• Wash and dry all produce. • Trim and thinly slice scallions, separating whites from greens. Thinly slice half the jalapeño into rounds; mince remaining jalapeño. (TIP: Remove ribs and seeds for less heat.) Dice tomato.
• Heat a large drizzle of oil in a large pot over medium-high heat. Add scallion whites and minced jalapeño to taste. Season with salt. Cook, stirring, until softened, 5-7 minutes.
• Add turkey* and Southwest Spice to pot with aromatics; season with salt and pepper. Cook, breaking up meat into pieces, until turkey is browned and cooked through, 4-6 minutes.
• Stir diced tomato, tomato paste, and Tex-Mex paste into pot until slightly darkened in color, 1-2 minutes. • Add beans and their liquid, stock concentrates, ¼ cup water (½ cup for 4 servings), salt, and pepper; stir to combine. Bring to a simmer and cook until thickened, 8-10 minutes. Turn off heat. (TIP: If chili is too thick, add another splash of water.) Taste and season with salt and pepper. • Divide chili between bowls. Top with smoky red pepper crema, scallion greens, and as much sliced jalapeño as you like. Serve.
