One-Pot Cowboy Turkey & Bean Chili
with Jalapeño & Smoky Red Pepper Crema
A good chili has well-seasoned meat, creamy beans (if you're not from Texas, that is), and tender veggies. A great chili, however, has all that and comes together in one pot in under an hour—and this chili is one of the greats. Top-notch turkey-fied bowls are adorned with some delicious fixings: smoky red pepper crema and sliced jalapeño. If you’ve got some on hand, why not sprinkle some crumbled tortilla chips on top for crunch?
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Southwest Spice Blend
Chicken Stock Concentrate
Smoky Red Pepper Crema
Not included in your delivery
• 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.
• 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 turkey* and Southwest Spice Blend 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 crushed tomatoes, tomato paste, and Tex-Mex paste into pot; cook 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, stir in 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.
Ground Turkey is fully cooked when internal temperature reaches 165°.