Low-Lift Green Enchilada Turkey Chili
Enjoy a head start with prepped ingredients
- Milk
- Eggs
- Soy
- Wheat
In developing Low-Lift suppers, our chefs used their tool kit of culinary hacks and fresh, flavorful ingredients to craft easy-cook meals that will fast-track you to dinner in just 15 minutes. This cozy turkey chili is loaded with cannellini beans, corn, and spinach, and it gets a boost from tangy green enchilada sauce. Topped with cheese, scallions, and crispy onions and paired with honey butter cornbread, it’s the perfect comfort food. Quick, delicious, and ready when you are!
Ingredients
1 unit
Corn
1 unit
Somos Enchilada Green Sauce
½ cup
Cheddar Cheese
(Contains: Milk)
10 ounce
Ground Turkey
1 unit
Cannellini Beans
2.5 ounce
Spinach
4 ounce
Cream Sauce Base
(Contains: Milk)
1 unit
Honey Butter Cornbread
(Contains: Eggs, Milk, Soy, Wheat)
1 unit
Crispy Fried Onions
(Contains: Wheat)
2 unit
Scallions
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce. Measure ¼ cup water (⅓ cup for 4 servings) and reserve for next step.
-
Heat a large drizzle of oil in a medium pot (large pot for 4) over medium-high heat. Add turkey*; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
-
Meanwhile, drain and rinse corn and beans. TIP: To make it easier, drain and rinse at the same time in the same strainer! They’ll be added to the pot at the same time.
-
Once turkey is cooked, add corn, beans, enchilada sauce, and reserved water to pot. Stir to combine. Bring mixture to a simmer and cook, stirring occasionally, until sauce is warmed through and has thickened slightly, 2-3 minutes.
-
Add spinach and cream sauce base to pot. Bring to a simmer and cook, stirring occasionally, until chili has thickened and spinach has wilted, 1-2 minutes. TIP: If chili seems too thick, add water a splash a time to reach your desired consistency.
-
Halve cornbread on a diagonal.
-
Thinly slice scallions. TIP: Instead of slicing, you can use kitchen shears to snip the scallions over the chili after plating!
-
Divide chili between bowls. Top with scallions, cheddar, and crispy fried onions. Serve with cornbread.
