Turkey and Black Bean Chili
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Turkey and Black Bean Chili

Turkey and Black Bean Chili

with Cheddar Cheese and Sour Cream

Nothing says autumn like a big bowl of warm chili! In this oh -so-quick and tasty version, chorizo is stewed with black beans. It wouldn't be chili without the fixin's, so we're topping it off with sour cream, cheddar cheese and spiced tortilla chips!


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

Preparation Time20 minutes
Cooking Time8 minutes


serving amount

250 g

Ground Turkey

1 unit(s)

Black Beans

1 unit(s)

Crushed Tomatoes with Garlic and Onion

1 unit(s)

Sweet Bell Pepper

1 tbsp

Enchilada Spice Blend

(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)

½ cup

Cheddar Cheese, shredded

(Contains Milk)

1 unit(s)

Sour Cream

(Contains Milk)

2 tbsp

Tomato Sauce Base

(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)

85 g

Tortilla Chips

Not included in your delivery

0.13 tsp


0.13 tsp


2 tbsp


½ tsp



Nutrition Values

Calories990 kcal
Fat47 g
Saturated Fat14 g
Carbohydrate94 g
Sugar15 g
Dietary Fiber20 g
Protein52 g
Cholesterol145 mg
Sodium1510 mg
Trans Fat0.5 g
Potassium1750 mg
Calcium550 mg
Iron8 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 Spoons
Parchment Paper
Baking Sheet


  • Core, then cut pepper into 1/2-inch pieces.
Cook turkey
  • Heat a large pot over medium heat.
  • When the pot is hot, add 1 tbsp (2 tbsp) oil, then turkey.
  • Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.**
  • Carefully drain excess fat. Season with salt and pepper.
Cook aromatics
  • Add half the Enchilada Spice Blend, tomato sauce base and peppers to the pot with turkey.
  • Cook, stirring often, until fragrant, 1-2 min.
Cook chili
  • Add crushed tomatoes, black beans with canning liquid and 1/2 tsp (1 tsp) sugar to the pot.
  • Bring to a boil, then reduce heat to medium-low.
  • Cook, stirring occasionally, until peppers are tender and chili is slightly reduced, 5-6 min.
  • Season with salt and pepper.
Prep garnishes
  • Meanwhile, line a baking sheet with parchment paper. (NOTE: Prepare 2 baking sheets for 4 ppl.)
  • Gently crush tortilla chips in the bag until pieces are about 1-inch in size.
  • Add tortilla chips, remaining Enchilada Spice Blend and 1 tbsp oil to the prepared baking sheet, then toss to coat. (NOTE: For 4 ppl, divide chips between sheets and use 1 tbsp oil per sheet.)
  • Bake in the middle of the oven until fragrant, 3-4 min. (NOTE: For 4 ppl, bake in the top and middle of the oven.) (TIP: Keep an eye on chips so they don't burn!)
Finish and serve
  • Season chili with salt and pepper, to taste.
  • Divide chili between bowls.
  • Sprinkle tortilla chips over top, then top with cheese.
  • Finish with a dollop of sour cream.

If you've opted to get turkey, cook it in the same way the recipe instructs you to cook the chorizo.

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