avec crème à la lime
Ingrédients : Tomates broyées à l’oignon et à l’ail (pâte de tomate, eau, tomates en dés, oignon déshydraté, sel, ail déshydraté, sucre, acide citrique) • Dinde hachée • Haricots noirs (haricots noirs, eau, sel, chlorure de calcium, acide citrique) • Poivron • Mirepoix (carotte, oignon, céleri) • Yogourt grec (lait écrémé, crème, cultures bactériennes actives) (lait) • Limes • Jalapeno • Cheddar (lait pasteurisé, substances laitières modifiées, crème, culture bactérienne, sel, rocou, bêta-carotène, chlorure de calcium, enzyme microbienne, cellulose, natamycine) (lait) • Assaisonnement mexicain (épices, poudre de paprika, sucre (sucre, maltodextrine), sel, poudre de tomate, poudre d'ail, herbes, huile de canola, dioxyde de silicium) • Puree d'ail (ail, eau, huile de soja, acide citrique, acide phosphorique, gomme xanthane, sorbate de potassium, benzoate de sodium) • Oignon vert.
Allergens
Utensils
Tags
Dinde hachée
250 g
Assaisonnement mexicain
16 g
Haricots noirs
0.5 unit
Tomates broyées à l'ail et aux oignons
1 unit
Mirepoix
113 g
Poivron
1 unit
Purée d’ail
1 tbsp
Oignons verts
2 unit
Fromage cheddar, râpé
0.25 cup
Lime
1 unit
Jalapeño
1 unit
Yogourt grec
1 unit
Huile
1 tbsp
Sel
0.5 tsp
Poivre
0.5 tsp
- Before starting, wash and dry all produce.
- Core, then cut pepper into 1/4-inch pieces.
- Core, then finely chop jalapeño. (TIP: We suggest using gloves when prepping jalapeños.)
- Using a strainer, drain and rinse beans.
- Heat a large pot over medium-high.
- When the pot is hot, add 1 tbsp (2 tbsp) oil, then peppers, mirepoix and 1 tbsp (2 tbsp) jalapeños. (TIP: Use less if you prefer a milder chili. Use more if you prefer a spicy chili!)
- Cook for 5-6 min, stirring occasionally, until veggies are tender-crisp.
- Add turkey to the pot with the veggies.
- Cook for 4-5 min, breaking up turkey into smaller pieces, until no pink remains.**
- Add garlic puree and Mexican Seasoning. Cook for 1 min, stirring often, until fragrant.
- To the pot with turkey, add crushed tomatoes, half the black beans (use all for 4 portions) and 1 cup (2 cup) water. Stir to combine, then bring to a boil over high. (TIP: Reserve remaining beans for another use.)
- Once boiling, reduce heat to medium.
- Simmer for 10-12 min, stirring occasionally, until chili thickens slightly. (TIP: If you have time, keep it simmering on the stove for longer – chili gets better the longer it cooks.)
- Meanwhile, thinly slice green onions.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- In a small bowl, combine Greek yogurt, lime zest, lime juice and half the green onions.
- When chili is done, add veggies.
- Cook for 2-3 min, stirring often, until warmed through.
- Divide chili between bowls.
- Top with cheese.
- Dollop lime crema over top, then sprinkle over remaining green onions.
- Squeeze a lime wedge over top.
600
kcal
Calories
21
g
Fat
6
g
Saturated Fat
60
g
Carbohydrate
19
g
Sugar
14
g
Dietary Fiber
46
g
Protein
110
mg
Cholesterol
1870
mg
Sodium
0.2
g
Trans Fat
1800
mg
Potassium
350
mg
Calcium
4.5
mg
Iron
