with Sour Cream and Cheddar
Good chili has well-seasoned meat, creamy beans and tender vegetables. Great chili, however, has all that and comes together in one pot in under an hour. This chili is one of the greats. And once you take a bite, we can guarantee you’ll agree!
Allergens
Utensils
Tags
Ground Turkey
250 g
Green Bell Pepper
1 unit(s)
Kidney Beans
370 mL
Ginger-Garlic Puree
1 tbsp
Sour Cream
3 tbsp
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Cheddar Cheese, shredded
0.25 cup
Green Onion
1 unit(s)
Oil
0.5 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
Garlic Salt
1 tsp
Before starting, wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Thinly slice green onion.
Heat a large pot over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Season with salt and pepper. Cook, stirring occasionally, until peppers begin to soften, 2-3 min.
Add turkey to the pot with peppers. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.\*\* Add Tex-Mex paste. Stir to combine.
Add crushed tomatoes, 1/2 cup (1 cup) water, beans with canning liquid and garlic salt. Stir to combine, then bring to a boil over high.Once boiling, reduce heat to medium. Simmer, stirring occasionally, until chili thickens slightly, 12-15 min. (TIP: If you have time, keep it simmering on the stove for longer! Chili gets better the longer it cooks!)Season with salt and pepper, to taste.
Divide chili between bowls. Dollop sour cream over top, then sprinkle with green onions and cheese.
500
kcal
Calories
21
g
Fat
8
g
Saturated Fat
38
g
Carbohydrate
16
g
Sugar
12
g
Dietary Fiber
38
g
Protein
130
mg
Cholesterol
2270
mg
Sodium
0.4
g
Trans Fat
1550
mg
Potassium
300
mg
Calcium
5
mg
Iron
