Cal Smart Tex Mex Turkey Chili
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Cal Smart Tex Mex Turkey Chili

Cal Smart Tex Mex Turkey Chili

with Lime Crema

Thick, hearty, spicy chili gets a blast of cool freshness from a Greek-yogurt-based lime crema. Cheddar cheese is the perfect topping. If you like it melted, just wait a couple of minutes after topping your bowls with cheese before adding the crema and serving.

étiquettes:
Faible en calories
Épicé
Allergènes:
Lait

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation40 minutes
Temps de cuisson10 minutes
DifficultéIntermédiaire

Ingrédients

quantité par portion

250 g

Dinde hachée

16 g

Assaisonnement mexicain

(Peut contenir Sésame, Triticale, Arachides, Noix, Blé, Moutarde, Sulfites, Lait, Soya)

½ pièce(s)

Haricots noirs

1 pièce(s)

Tomates broyées à l'ail et aux oignons

113 g

Mirepoix

1 pièce(s)

Poivron

1 cs

Purée d’ail

(Peut contenir Blé, Crustacés, Poisson, Moutarde, Gluten, Sésame, Sulfites, Soya, Lait, Noix, Oeuf)

2 pièce(s)

Oignon vert

¼ tasse(s)

Cheddar, râpé

(Contient Lait)

1 pièce(s)

Lime

1 pièce(s)

Jalapeno

1 pièce(s)

Yogourt grec

(Contient Lait)

Pas inclus dans votre livraison

1 cs

Huile*

½ cc

Sel*

½ cc

Poivre*

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Informations nutritionnelles

Énergie (kcal)610 kcal
Graisses24 g
dont saturés8 g
Glucides60 g
dont sucres19 g
Fibres14 g
Protéines45 g
Cholestérol125 mg
Sel1860 mg
Gras Trans0.3 g
Potassium1800 mg
Calcium400 mg
Fer5 mg

Ustensiles

Passoire
Zesteur
Grande casserole
Cuillères à mesurer
Petit bol

Instructions

1
  • 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.
2
  • Heat a large pot over medium-high heat. 
  • When the pot is hot, add 1/2 tbsp (1 tbsp) oil, then peppers 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. 
  • Season with salt and pepper. 
  • Remove from heat. Transfer veggies to a plate. 
3
  • Reheat the same pot over medium.
  • When the pot is hot, add 1/2 tbsp (1 tbsp) oil, then turkey and mirepoix.
  • Cook for 4-5 min, breaking up turkey into smaller pieces, until no pink remains.** 
  • Add garlic puree and Mexican Seasoning. Cook, stirring often, until fragrant, 1 min.
4
  • Add crushed tomatoes, half the black beans and 1/2 cup (1 cup) water to the pot with turkey. Stir to combine, then bring to a boil over high. [TIP: Reserve remaining beans for another use.]
  • Once boiling, reduce heat to medium.
  • Simmer, stirring occasionally, until chili thickens slightly, 10-12 min. (TIP: If you have time, keep it simmering on the stove for longer – chili gets better the longer it cooks.)
5
  • 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.
6
  • When chili is done, add veggies. 
  • Cook, stirring often, until warmed through, 2-3 min.
  • Divide chili between bowls.
  • Top with cheese.
  • Dollop lime crema over top, then sprinkle over remaining green onions.
  • Squeeze a lime wedge over top, if you like.