One-Pot Turkey & White Bean Chili Verde
2x the delicious servings!
Classic chili verde flavors abound in this hearty big batch meal, with just ten minutes of prep and one pot to clean! It starts with scallions and onion sizzling in the pot; next come ground turkey and our aromatic Southwest spice blend, plus creamy cannellini beans and green salsa. 40 minutes later, you’re ladling out big bowls of comforting, aromatic chili, and topping them with sour cream, green salsa, and a bright flourish of scallion greens—enough to feed a crowd or keep you in cozy bowls for the week. Now bring out the big spoons, and get to work! This recipe is double the typical servings, providing 4 servings and 8 servings for a 2 person and 4 person box respectively.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Southwest Spice Blend
Chicken Stock Concentrate
Not included in your delivery
• Wash and dry produce. • Halve, peel, and dice onion. Trim and thinly slice scallions, separating whites from greens. • Heat a large drizzle of oil in a 5- to 6-quart heavy-bottomed pot over medium-high heat. Add onion, scallion whites, and garlic powder. Cook, stirring occasionally, until softened, 5-7 minutes.
• Once aromatics are softened, add turkey* and Southwest Spice Blend to pot. Cook, breaking meat up into pieces, until browned and cooked through, 5-7 minutes. • Add flour and stir to combine.
• Stir stock concentrates, half the salsa, and 2 cups water (4 cups for 8 servings) into pot; season with salt and pepper. Bring to a boil, then reduce heat to medium. Simmer until thickened, 7 minutes. • Stir in beans and their liquid. Simmer until flavors are combined, 3-4 minutes more.
• Taste and season chili with salt and pepper. • Divide chili between bowls. Top with sour cream, scallion greens, and remaining salsa. Serve.
Ground Turkey is fully cooked when internal temperature reaches 165º.