One-Pot Cowboy 2x Turkey & Bean Chili
Now get 50% more protein per serving in this HelloFresh classic!
- Milk
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 pork-ified bowls are adorned with some delicious fixings: smoky red pepper crema and sliced jalepeño. If you’ve got some on hand, why not sprinkle some crumbled tortilla chips on top for crunch?
Ingredients
30 ounce
Ground Turkey
1 unit
Crushed Tomatoes
2 unit
Chicken Stock Concentrate
2 tablespoon
Smoky Red Pepper Crema
(Contains: Milk)
1 unit
Jalapeño
1 unit
Black Beans
1 unit
Tomato
2 unit
Scallions
1 unit
Tex-Mex Paste
2 tablespoon
Southwest Spice Blend
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Wash and dry produce.
Trim and thinly slice scallions, separating whites from greens. Thinly slice half the jalapeño into rounds; mince remaining. (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 as much minced jalapeño as desired. Season with salt. Cook, stirring, until softened, 5-7 minutes.
Add pork* and Southwest Spice Blend to pot with aromatics; season with salt and pepper. (TIP: Not sure how much pork to use? Refer to the "Before you start" section at left for guidance.) Cook, breaking up meat into pieces, until pork is browned and cooked through, 4-6 minutes.
Stir diced tomato and Tex-Mex paste into pot; cook until slightly darkened in color, 1-2 minutes.
Add beans and their liquid, crushed tomatoes, 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.
