Turkey & Black Bean Chili · HelloFresh Database

Select your region

Recipes

Menu

Shopping List <span x-data x-show="$store.shoppingList && $store.shoppingList.count > 0" x-text="$store.shoppingList ? $store.shoppingList.count : ''" class="ml-1 inline-flex items-center justify-center size-5 text-xs font-medium rounded-full bg-green-500 text-white" ></span>

Turkey & Black Bean Chili

BIG BATCH DINNER

Calorie Smart

High Protein

Fiber Powered

Turkey & Black Bean Chili

2x the delicious portions!

10 min

Difficulty: 1/3

North America

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?

Allergens

Milk

Utensils

Small Bowl

Large Pot

Tags

Under 650 Calories

Calorie Smart

High Protein

Fiber Powered

Carb Smart

Pork-free

Kid Friendly

Carb Conscious

Regional-specialty

Soup-salad

Premium

Ingredients

Sour Cream

Sour Cream

6 tablespoon

Ground Turkey

Ground Turkey

20 ounce

Tomato Paste

Tomato Paste

2 unit

Chicken Stock Concentrate

Chicken Stock Concentrate

4 unit

Jalapeño

Jalapeño

2 unit

Black Beans

Black Beans

2 unit

Tomato

Tomato

2 unit

Lime

Lime

1 unit

Scallions

Scallions

4 unit

Tex-Mex Paste

Tex-Mex Paste

2 unit

Southwest Spice Blend

Southwest Spice Blend

2 tablespoon

Cooking Oil

2 teaspoon (tsp)

Salt

Salt

teaspoon (tsp)

Black Pepper

Black Pepper

teaspoon (tsp)

Preparation

1

Prep & Make Crema

• 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.

2

Start Chili

• 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.

3

Finish Chili

• 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.

4

Finish & Serve

• Divide chili between bowls. Top with lime crema, scallion greens, and as much sliced jalapeño as you like. Serve. ***Ground Poultry is fully cooked when internal temperature reaches 165°.***

Nutrition per serving

600

kcal

Calories

24

g

Fat

7

g

Saturated Fat

48

g

Carbohydrate

9

g

Sugar

10

g

Dietary Fiber

40

g

Protein

115

mg

Cholesterol

1720

mg

Sodium

Similar Recipes

Creamy Dijon Roasted Chicken Thighs

Creamy Dijon Roasted Chicken Thighs

Orchard Chicken Spinach Salad

Orchard Chicken Spinach Salad

Orchard Chicken Spinach Salad

Orchard Chicken Spinach Salad

Seared Chicken & Apple Spinach Salad

Seared Chicken & Apple Spinach Salad

Back to recipes

Made with ♥ by Norman Huth

HelloFresh Database

Made with ♥ by Norman Huth