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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.

Allergens:Milk/Lait

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

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

Cilantro

10 g

Garlic

¾ cup

Sprouted Brown Rice

3 tbsp

Sour Cream

(ContainsMilk/Lait)

Not included in your delivery

Salt and Pepper*

Oil*

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
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Strainer
Garlic Press
Instructionsarrow up iconarrow up icon
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1

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.)

2

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.

3

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.

4

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.

5

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.