One-Pot Cowboy Turkey & Black Bean Chili

with Jalapeño & Smoky Red Pepper Crema

Allergens: Milk

Total: 30 min • Prep: 10 min

Servings:
Ingredients

  • Ground Turkey

    10 ounce

  • Tomato Paste

    1 unit

  • Chicken Stock Concentrate

    2 units

  • Smoky Red Pepper Crema

    2 tablespoon

  • Jalapeño

    1 unit

  • Black Beans

    1 unit

  • Tomato

    1 unit

  • Scallions

    2 units

  • Tex-Mex Paste

    1 unit

  • Southwest Spice Blend

    2 tablespoon

  • Salt

    1 teaspoon (tsp)

  • Cooking Oil

    2 teaspoon (tsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1

  • Wash and dry produce.

  • Trim and thinly slice scallions, separating whites from greens. Thinly slice half the jalapeño into rounds; mince remaining. (TIP: Remove ribs and seeds for less heat.) Dice tomato.

2

  • 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.

3
  • Add turkey* and Southwest Spice Blend 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.
4

  • Stir diced tomato, tomato paste, and Tex-Mex paste into pot; cook until slightly darkened in color, 1-2 minutes.

  • Add beans and their liquid, 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.