Spicy Turkey & White Bean Chili Verde

Name: Spicy Turkey & White Bean Chili Verde with White Rice, Sour Cream & Cilantro
Total time: 25 min
Yield: 2
Cuisine: North America
Ingredients: ½ cup White Rice; 1 clove Garlic; ¼ ounce Cilantro; 10 ounce Ground Turkey; 1 teaspoon Cumin; 7.06 ounce Green Salsa; 1 unit Cannellini Beans; 1.5 tablespoon Sour Cream; Salt; Pepper; 1 teaspoon Cooking Oil; 1 tablespoon Butter

with White Rice, Sour Cream & Cilantro

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Get ready to be transported to a delicious happy place thanks to tonight’s riff on classic chili verde. You’ll simmer cumin- and garlic-seasoned ground turkey and hearty cannellini beans with our spicy-tangy green salsa, and serve it all over with buttery rice with a dollop of sour cream for creamy tanginess. A final flourish of fresh chopped cilantro adds herbaceous green contrast. Grab a big spoon and get comfy with this cozy, satisfying bowl of goodness.

Tags:

New

•Seasonal

•Protein Smart

Allergens:

Milk

The quantities provided above are averages only.

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

Total Time25 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

½ cup

White Rice

1 clove

Garlic

¼ ounce

Cilantro

10 ounce

Ground Turkey

1 teaspoon

Cumin

7.06 ounce

Green Salsa

1 unit

Cannellini Beans

1.5 tablespoon

Sour Cream

(Contains: Milk)

Not included in your delivery

Salt

Pepper

1 teaspoon

Cooking Oil

1 tablespoon

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories740 kcal

Fat24 g

Saturated Fat9 g

Carbohydrate76 g

Sugar6 g

Dietary Fiber10 g

Protein41 g

Cholesterol125 mg

Sodium1490 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.

Utensils

•Small pot

•Medium Pot

•Small pot

Instructions

PDF

• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

• Wash and dry produce. • Peel and mince or grate garlic. Roughly chop cilantro.

• Heat a drizzle of oil in a medium pot over medium-high heat. Add turkey*, garlic, and cumin; season with salt and pepper. Cook, breaking up meat into pieces, until turkey is browned and cooked through, 4-6 minutes. • Stir in salsa, beans and their liquid, half the cilantro, and ¼ cup water (½ cup for 4 servings). Bring to a simmer and cook, stirring occasionally, until flavors meld and chili has thickened slightly, 5-7 minutes. Taste and season with salt and pepper if desired.

• Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings). • Divide chili verde and rice between bowls in separate sections. Dollop with sour cream and garnish with remaining cilantro. Serve.

Ground Turkey is fully cooked when internal temperature reaches 165°.