One-Pot Loaded Three-Bean Tofu Chili
with Cheddar Cheese, Sour Cream & Pickled Jalapeño
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Jalapeño
1 unit
Lime
1 unit
Onion
2 unit
Scallions
1 tablespoon
Mexican Spice Blend
1 unit
Tomato Paste
½ cup
Cheddar Cheese
(Contains: Milk)
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Long Green Pepper
2 unit
Veggie Stock Concentrate
1 unit
Tofu
(Contains: Soy)
1 unit
Three-Bean Blend
Not included in your delivery
Salt
Pepper
Sugar
Cooking Oil
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.
