One-Pot Loaded Three-Bean Tofu Chili
with Cheddar Cheese, Sour Cream & Pickled Jalapeño
- Milk
- Soy
For a satisfying bowl of chili, look no further. Packed with turkey and a blend of three beans (black, kidney, and pinto), this dish is a little spicy, a little smoky, and super savory. The best part? Toppings, of course! Finish each bowl with cheddar cheese, sour cream, scallions, and quick-pickled jalapeños for the ultimate bite.
Ingredients
2 unit
Veggie Stock Concentrate
1.5 tablespoon
Sour Cream
(Contains: Milk)
½ cup
Cheddar Cheese
(Contains: Milk)
1 unit
Tomato Paste
1 unit
Onion
1 unit
Tofu
(Contains: Soy)
1 unit
Long Green Pepper
1 unit
Jalapeño
1 unit
Three-Bean Blend
1 unit
Lime
2 unit
Scallions
1 tablespoon
Mexican Spice Blend
Not included in your delivery
teaspoon (tsp)
Salt
¼ teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Thinly slice half the jalapeño into rounds; mince remaining jalapeño. (TIP: Remove ribs and seeds for less heat.) Quarter lime. Halve, peel, and finely dice onion. Dice green pepper into ¼-inch pieces. Trim and thinly slice scallions, separating whites from greens.
In a small microwave-safe bowl, combine jalapeño rounds, ¼ tsp sugar, juice from half the lime, and a pinch of salt (½ tsp sugar and a big pinch of salt for 4 servings). Microwave 30 seconds. Set aside to pickle, stirring occasionally.
Heat a large drizzle of oil in a medium pot (large pot for 4 servings) over medium-high heat. Add onion, green pepper, scallion whites, and minced jalapeño; season with salt and pepper. Cook, stirring occasionally, until softened, 4-5 minutes.
Add turkey*, Mexican Spice Blend, salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
Stir in tomato paste until darkened in color, 30-60 seconds.
Stir in beans and their liquid, stock concentrates, ½ cup water (1 cup for 4 servings), salt, and pepper. Bring to a simmer and cook uncovered, stirring occasionally, until thickened, 8-10 minutes.
Turn off heat. Taste and season with salt and pepper.
Divide chili between bowls. Top with cheddar, sour cream, scallion greens, and as much pickled jalapeño (draining first) as you like. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some found it bland; consider adding extra spices or tomato flavor for more depth 🍲.
- Ease of prep: Easy to make and a quick, filling meal that's great for busy nights.
- Suggestions: Try using tomato juice instead of paste for a richer base. Adding diced tomatoes can boost flavor and texture.
- Portions: Generous servings make this a hearty, satisfying dish for hungry eaters.
- Protein options: While some enjoyed the tofu, others preferred meat substitutes. Experiment to find your favorite protein.
Reviews from our home cooks
Delicious! We opted for tofu as our protein, and I was super happy to see vegetable stock included with our ingredients (usually when we customize with a vegetable protein, the included stock stays the same ie: beef or chicken stock).
Easy and filling. The tofu and spices work really well together
Great quick meal would get again! Only critique is it came with a small jalapeño could've used a second one!
Easy & delicious!! TY for increasing the option to substitute tofu instead of meat!
Way, way better than I expected. This one is a favorite.
I personally just prefer the depth of flavor more with other similar dishes like the Mexicali soup or various black bean enchilada/quesadilla/etc.. I do appreciate the higher protein vegetarian option using tofu and didn't find this recipe BAD, but I would probably supplement some additional warm spices in the future.
Don't love tofu in this. We would love to see other vegetarian protein options, like ground meat substitute would be great in here.
No instructions for tofu. Used it like ground beef but it was too tofuy.
