Southwest Turkey & Three-Bean Chili
with Cheddar, Sour Cream, Cilantro & Blue Corn Tortilla Chips
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.
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
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
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Wash and dry produce.
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Halve, peel, and finely dice onion. Core, deseed, and finely dice green pepper. Roughly chop cilantro.
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Halve, peel, and finely dice onion. Core, deseed, and finely dice green pepper. Roughly chop cilantro.
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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.
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Stir in crushed tomatoes and Southwest Spice Blend; cook until fragrant, 1 minute. Season with salt and pepper.
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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).
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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.
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Divide chili between bowls and dollop with sour cream. Sprinkle with cheddar and cilantro. Serve with tortilla chips on the side for dipping.
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