Turkey & Black Bean Chili
2x the delicious portions!
A good chili has well-seasoned meat, hearty 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 it’s built for a crowd (or leftovers for days!). And once you and yours 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?
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
6 tablespoon
Sour Cream
(Contains: Milk)
20 ounce
Ground Turkey
2 unit
Tomato Paste
4 unit
Chicken Stock Concentrate
2 unit
Jalapeño
2 unit
Black Beans
2 unit
Tomato
1 unit
Lime
4 unit
Scallions
2 unit
Tex-Mex Paste
2 tablespoon
Southwest Spice Blend
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Quarter lime. Trim and thinly slice scallions, separating whites from greens. Thinly slice one jalapeño (two jalapeños for 8 servings) into rounds; mince remaining jalapeño, removing ribs and seeds for less heat. Dice tomatoes.
In a small bowl, combine sour cream with a squeeze of lime juice to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
Heat a large drizzle of oil in a 5- to 6-quart heavy-bottomed pot over medium-high heat. Add scallion whites and minced jalapeño to taste. Season with salt. Cook, stirring, until softened, 5-7 minutes.
Add turkey* and Southwest Spice Blend to pot with aromatics; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
Stir diced tomatoes, tomato paste, and Tex-Mex paste into pot; cook until slightly darkened in color, 1-2 minutes.
Add beans and their liquid, stock concentrates, ½ cup water (1 cup for 8 servings), salt, and pepper; stir to combine. Bring to a simmer and cook until thickened, 8-10 minutes. TIP: If chili is too thick, add a splash of water.
Taste and season with salt and pepper.
Divide chili between bowls. Top with lime crema, scallion greens, and as much sliced jalapeño as you like. Serve.
