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Cal Smart Chipotle Turkey Chili
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Cal Smart Chipotle Turkey Chili

Cal Smart Chipotle Turkey Chili

with Feta and Corn

Turkey is a great low-calorie protein option for this robust chili filled with fibre-rich beans. This warm and smoky bowl will be a sure-fire hit with everyone!

Tags:
Spicy
Easy Clean-up
Calorie Smart
Allergens:
Mustard
Milk
Egg
Soy

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Turkey

200 g

Green Bell Pepper

370 mL

Black Beans

113 g

Corn Kernels

200 mL

Crushed Tomatoes

56 g

Yellow Onion

1 unit

Garlic, cloves

1 tbsp

Tex-Mex Paste

(Contains Mustard)

7 g

Cilantro

¼ cup

Feta Cheese, crumbled

(Contains Milk)

2 tbsp

Chipotle Sauce

(Contains Egg, Milk, Mustard, Soy)

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Pepper*

0.63 tsp

Salt*

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Nutrition Values

Calories590 kcal
Fat27 g
Saturated Fat6 g
Carbohydrate50 g
Sugar16 g
Dietary Fiber12 g
Protein35 g
Cholesterol110 mg
Sodium1900 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Measuring Spoons
Measuring Cups

Instructions

Prep
1

Before starting, wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl).Peel, then mince or grate garlic.

Cook turkey and onions
2

Heat a large pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then turkey and onions. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.

Start chili
3

Add garlic, chipotle sauce and Tex-Mex paste to the pot. Cook, stirring often, until fragrant, 1 min. Stir in beans with their liquid. Cook, scraping up any brown bits on the bottom of the pot, until combined, 30 sec.

Cook chili
4

Stir in peppers, crushed tomatoes and 3/4 cup water (dbl for 4 ppl). Season with pepper and 1/2 tsp salt (dbl for 4 ppl). Bring to a gentle boil. Once boiling, reduce heat to medium. Cook, stirring occasionally, until veggies are tender, 10-12 min. Meanwhile, roughly chop cilantro. Add corn to the pot halfway through cooking. Season with salt and pepper, to taste.

Finish and serve
5

Divide chili between bowls. Sprinkle feta and cilantro over top.