One-Pot Longhorn Turkey & Bean Chili
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One-Pot Longhorn Turkey & Bean Chili

One-Pot Longhorn Turkey & Bean Chili

with Jalapeño & Smoky Red Pepper Crema

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 turkey-fied 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?

Easy Cleanup

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes


serving amount

2 unit


1 unit


14 ounce

Diced Tomatoes

10 ounce

Ground Turkey

2 tablespoon

Southwest Spice Blend

2 unit

Chicken Stock Concentrate

1.5 ounce

Tomato Paste

1 unit

Tex-Mex Paste

13.4 ounce

Black Beans

2 tablespoon

Smoky Red Pepper Crema

(Contains Milk, Soy)

Not included in your delivery



2 teaspoon

Cooking Oil


Nutrition Values

/ per serving
Calories690 kcal
Fat27 g
Saturated Fat6 g
Carbohydrate62 g
Sugar17 g
Dietary Fiber13 g
Protein45 g
Cholesterol110 mg
Sodium1720 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot



• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Thinly slice half the jalapeño into rounds; mince remaining jalapeño. TIP: Remove ribs and seeds for less heat.

Cook Aromatics

• 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.

Cook Turkey

• Add turkey* and Southwest Spice 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.

Finish & Serve

• Stir tomato paste and Tex-Mex paste into pot; cook until slightly darkened in color, 1-2 minutes. • Add beans and their liquid, diced 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 seems 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.