with Sour Cream
Get ready to be transported to the tastiest taqueria courtesy of tonight’s riff on a classic chili verde. Upgrading the usual green salsa and jalapeño, our chef’s added Southwest-spiced turkey and hearty cannellini beans to the mix. They topped it all off with a dollop of sour cream and more green salsa, because everything about your chili verde should be both slurpable and dippable. Prepare yourself for a big ol’ spoonful of deliciousness.
Allergens
Utensils
Tags
Cannellini Beans
13.4 ounce
Ground Turkey
10 ounce
Chicken Stock Concentrate
2 unit
Yellow Onion
1 unit
Garlic
1 clove
Jalapeño
1 unit
Flour
1 tablespoon
Sour Cream
2 tablespoon
Scallions
2 unit
Southwest Spice Blend
1 tablespoon
Green Salsa
7.06 ounce
Salt
Pepper
Cooking Oil
2 teaspoon
• Wash and dry all produce. • Halve, peel, and dice onion. Peel and mince garlic. Trim and thinly slice scallions, separating whites from greens. Mince jalapeño, removing ribs and seeds for less heat. • Heat a large drizzle of oil in a medium pot over medium-high heat. Add onion, garlic, and scallion whites. Add jalapeño to taste. Cook, stirring occasionally, until softened, 5-7 minutes.
• Once aromatics are softened, add turkey* and Southwest Spice to same pot. Cook, breaking meat up into pieces, until browned and cooked through, 5-7 minutes. • Add flour and stir to combine.
• Stir in stock concentrates, half the salsa (save the rest for serving), 1 cup water (2 cups for 4 servings), salt, and pepper. Bring to a boil, then reduce heat to medium. Simmer until thickened, 7 minutes. • Stir in beans and their liquid. Simmer until flavors have combined, 3-4 minutes more.
• Taste and season turkey chili with salt and pepper. • Divide between bowls. Top with sour cream, scallion greens, and remaining salsa. Serve.
640
kcal
Calories
25
g
Fat
6
g
Saturated Fat
54
g
Carbohydrate
7
g
Sugar
18
g
Dietary Fiber
39
g
Protein
110
mg
Cholesterol
1880
mg
Sodium
