Mixed Bean and Turkey Chili

Mixed Bean and Turkey Chili

with Brown Rice and Sour Cream

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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.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Minced Turkey

56 g

Red Onion, chopped

1 can

Mixed Beans

2 tbsp

Southwest Spice Blend

1 box

Diced Tomatoes

3 tbsp

Tomato Paste

2 unit

Vegetable Broth Concentrate

10 g


10 g


¾ cup

Sprouted Brown Rice

3 tbsp

Sour Cream


Not included in your delivery

Salt and Pepper*


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories849 kcal
Fat41 g
Saturated Fat8 g
Carbohydrate115 g
Sugar11 g
Dietary Fiber14 g
Protein45 g
Cholesterol90 mg
Sodium1183 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Garlic Press
Instructionsarrow up iconarrow up icon
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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.