We have swapped out beef for turkey in this chili combo! Served on a bed of brown rice and dolloped with a smooth crema, each bite will fill you up. We hope this dish shows you a new spin on classic chili, is exciting! Enjoy.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Red Onion, chopped
Southwest Spice Blend
Vegetable Broth Concentrate
Sprouted Brown Rice
Salt and Pepper*
If you don’t have a garlic crusher, lay the garlic clove on a chopping board. Place a chef’s knife flat on top of the garlic clove and press down firmly to crush. Finely chop the garlic. Using a strainer, rinse the rice. In a medium pot, combine the rice, 1 pkg broth concentrate (2 pkgs for 4 ppl) and 2 cups water (double for 4 ppl). Bring to a boil over high heat, then reduce heat to medium-low. Cover and simmer until the rice is tender, 25-26 min. (When rice is cooked, remove from the heat and let stand, 2-3 min. Drain any excess water.)
Meanwhile, wash and dry all produce.* Mince or grate the garlic. Roughly chop the cilantro. Heat another medium pot over medium-high heat. Add a drizzle of oil, then the onions.Cook, stirring occasionally, until softened, 3-4 min.
Add the turkey and Southwest spice blend to the pot. Cook, breaking up the turkey with a spoon, until no pink remains, 4-5 min. Add the tomato paste and garlic. Cook, stirring often, until the tomato paste coats the turkey and the garlic is fragrant, 3-4 min.
Add the diced tomatoes, beans, including the liquid from the box(es), remaining broth concentrate(s) and 1/4 cup water (double for 4 ppl) to the pot. Bring to a boil over high heat, then reduce the heat to medium. Simmer until the chili is slightly thickened, 10-12 min. Season with salt and pepper.
Stir half the cilantro into the rice, then divide between bowls. Spoon over the turkey chili and dollop with the sour cream. Sprinkle over remaining cilantro.