Southwest Turkey & Three-Bean Chili
with Cheddar, Sour Cream, Cilantro & Blue Corn Tortilla Chips
- Milk
- Sesame
A hearty three-bean blend simmers with onion, green pepper, and a spiced tomato base for true Southwest-style comfort. Finish each bowl with a cooling dollop of sour cream, some cheddar, and a sprinkle of cilantro. And don’t forget the blue corn chips—they make perfect edible spoons for this crowd-pleasing chili.
Ingredients
½ unit
Veggie Stock Concentrate
3 tablespoon
Sour Cream
(Contains: Milk)
½ cup
Cheddar Cheese
(Contains: Milk)
10 ounce
Ground Turkey
1 unit
Onion
1.5 ounce
Blue Corn Tortilla Chips
(Contains: Sesame)
1 unit
Crushed Tomatoes
1 unit
Long Green Pepper
1 unit
Three-Bean Blend
½ unit
Tex-Mex Paste
1 tablespoon
Southwest Spice Blend
¼ ounce
Cilantro
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Halve, peel, and finely dice onion. Core, deseed, and finely dice green pepper. Roughly chop cilantro.
Heat a drizzle of oil in a medium pot (large pot for 4 servings) over medium-high heat. Add onion and green pepper; cook, stirring occasionally, until browned and softened, 5-7 minutes.
Stir in crushed tomatoes and Southwest Spice Blend; cook until fragrant, 1 minute. Season with salt and pepper.
Stir beans and their liquid, half the Tex-Mex paste, half the stock concentrate, and ½ cup water into pot with veggies (all the Tex-Mex paste, all the stock concentrate, and 1 cup water for 4 servings).
Bring to a simmer, then reduce heat to medium low. Cook, stirring often, until flavors meld and chili has slightly thickened, 10-12 minutes. Taste and season with salt and pepper. TIP: Add another splash of water if the chili seems too thick.
Divide chili between bowls and dollop with sour cream. Sprinkle with cheddar and cilantro. Serve with tortilla chips on the side for dipping.
