One-Pot Longhorn Turkey & Bean Chili
with Jalapeño & Smoky Red Pepper Crema
A good chili has well-seasoned meat, creamy 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 once you 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
2 unit
Scallions
1 unit
Jalapeño
14 ounce
Diced Tomatoes
10 ounce
Ground Turkey
2 tablespoon
Southwest Spice Blend
2 unit
Chicken Stock Concentrate
1.5 ounce
Tomato Paste
1 unit
Tex-Mex Paste
13.4 ounce
Black Beans
2 tablespoon
Smoky Red Pepper Crema
(Contains Milk, Soy)
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Thinly slice half the jalapeño into rounds; mince remaining jalapeño. TIP: Remove ribs and seeds for less heat.
• Heat a large drizzle of oil in a large pot over medium-high heat. Add scallion whites and as much minced jalapeño as desired. Season with salt. Cook, stirring, until softened, 5-7 minutes.
• Add turkey* and Southwest Spice to pot with aromatics; season with salt and pepper. Cook, breaking up meat into pieces, until turkey is browned and cooked through, 4-6 minutes.
• Stir tomato paste and Tex-Mex paste into pot; cook until slightly darkened in color, 1-2 minutes. • Add beans and their liquid, diced tomatoes, stock concentrates, ¼ cup water (½ cup for 4 servings), salt, and pepper; stir to combine. Bring to a simmer and cook until thickened, 8-10 minutes. Turn off heat. (TIP: If chili seems too thick, stir in another splash of water.) Taste and season with salt and pepper. • Divide chili between bowls. Top with smoky red pepper crema, scallion greens, and as much sliced jalapeño as you like. Serve.
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