Mexican Turkey-and-Bean Chili
with Sour Cream and Cheddar- Milk
- Milk
- Sulphites
- May contain traces of allergens
- Wheat
- Tree nuts
- Triticale
- Mustard
- Soy
- Sesame
- Peanuts
Ingredients: Kidney beans (dark red kidney beans, water, salt, calcium chloride, ascorbic acid, disodium EDTA) • Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Ground turkey • Sweet bell pepper • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Garlic salt (salt, garlic powder, silicon dioxide) • Green onion.
Ingredients
250 g
Ground Turkey
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Kidney Beans
43 mL
Sour Cream
(Contains: Milk May be present: Milk, Sulphites)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
1 unit(s)
Green Onion
4 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
8 g
Mexican Seasoning
(May be present: Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy)
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, wash and dry all produce.
- Core, then cut pepper into 1/2-inch pieces.
- Thinly slice green onion.
- Heat a large pot over medium-high.
- When the pot is hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Season with salt and pepper.
- Cook for 2-3 min, stirring occasionally, until peppers begin to soften.
- Add turkey to the pot with peppers.
- Cook for 4-5 min, breaking up turkey into smaller pieces, until no pink remains.**
- Add Mexican Seasoning and 1 tbsp (2 tbsp) water. Stir to combine.
- Add crushed tomatoes, 1/2 cup (1 cup) water, beans with their canning liquid and garlic salt. Stir to combine, then bring to a boil over high.
- Once boiling, reduce heat to medium-low.
- Simmer for 12-15 min, stirring occasionally, until chili thickens slightly. (TIP: If you have time, keep it simmering on the stove for longer! Chili gets better the longer it cooks!)
- Season with salt and pepper.
- Divide chili between bowls.
- Top with a dollop of sour cream, then sprinkle with green onions and cheese.
If you've opted to get turkey, cook in the same way the recipe instructs you to cook beef.** Disregard instructions to drain excess fat.
