2x the delicious servings!
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? *This recipe is double the typical servings, providing 4 servings and 8 servings for a 2 person and 4 person box respectively.*
Allergens
Utensils
Tags
Scallions
4 unit
Jalapeño
2 unit
Tomato
2 unit
Ground Turkey
20 ounce
Southwest Spice Blend
2 tablespoon
Chicken Stock Concentrate
4 unit
Tomato Paste
2 unit
Tex-Mex Paste
2 unit
Black Beans
2 unit
Sour Cream
6 tablespoon
Lime
1 unit
Salt
Pepper
Cooking Oil
• 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, 1⁄2 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. ***Ground Turkey is fully cooked when internal temperature reaches 165°.***
590
kcal
Calories
24
g
Fat
6
g
Saturated Fat
51
g
Carbohydrate
10
g
Sugar
10
g
Dietary Fiber
44
g
Protein
80
mg
Cholesterol
1730
mg
Sodium
with Szechuan Spices, Sesame & Charred Cabbage
