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Chipotle Turkey Chili Con Carne
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Chipotle Turkey Chili Con Carne

Chipotle Turkey Chili Con Carne

with Buttered Pasta and Cheddar Cheese

Chili never goes out of style even in the warmer months because this classic is a year round favourite! This turkey version is flavoured with our creamy chipotle sauce to give it some mild smoky heat. Served with buttered pasta and a sprinkle of cheese on top to make this a home run!


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

Preparation Time25 minutes


serving amount

250 g

Ground Turkey

1 tbsp

Southwest Spice Blend

4 tbsp

Chipotle Sauce

(Contains Egg, Milk, Mustard, Soy)

200 g

Green Bell Pepper

113 g

Yellow Onion

370 mL

Kidney Beans

1 piece

Crushed Tomatoes

¼ cup

Cheddar Cheese, shredded

(Contains Milk)

170 g


(Contains Wheat)

Not included in your delivery

¼ tsp


¼ tsp


1 tbsp


2 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories1020 kcal
Fat43 g
Saturated Fat16 g
Carbohydrate109 g
Sugar20 g
Dietary Fiber18 g
Protein49 g
Cholesterol150 mg
Sodium940 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.


Large Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan


Cook penne

Before starting, add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce. Add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup (3/4 cup) pasta water, then drain and return penne to the same pot, off heat.


Meanwhile, core, then cut pepper into 1/2-inch pieces.Peel, then cut onion into 1/2-inch pieces.Heat a large non-stick pan over high heat.

Cook turkey and veggies

When the pan is hot, add 1 tbsp (1 1/2 tbsp) oil, then onions and turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.Add peppers and Southwest Spice Blend. Cook, stirring often, until peppers soften slightly, 1 min.Reduce heat to medium-high.

Cook chili

Add kidney beans with their liquid and crushed tomatoes. Season with salt and pepper. Bring to a gentle boil.Once boiling, cook, stirring occasionally, until peppers are tender, 6-8 min. (TIP: If chili reduces too much, add 1 tbsp of reserved pasta water at a time, until desired consistency.)

Finish and serve

Meanwhile, add 2 tbsp (3 tbsp) butter and 2 tbsp (3 tbsp) reserved pasta water to the pot with penne. Warm on the stove, with the heat off, stirring constantly, until butter melts and penne is coated. Season with salt and pepper, to taste.When chili is done, stir in chipotle sauce. Season with salt and pepper, to taste. Divide buttered penne between bowls. Top penne with turkey chili, then sprinkle cheese over top.

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