Turkey and White Bean Chili
with Peppers, Corn and Mexican Spiced Tortilla Chips
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Turkey
56 g
Red Onion, chopped
113 g
Corn Kernels
8 g
Mexican Seasoning
(May contain traces of: Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy)
1 unit(s)
Cannellini Beans
2 unit(s)
Chicken Broth Concentrate
1 unit(s)
Sour Cream
85 g
Tortilla Chips
(May contain traces of: Sesame, Milk)
7 g
Cilantro
6 unit(s)
Garlic, cloves
2 tbsp
All-Purpose Flour
(Contains: Wheat May contain traces of: Sesame, Peanuts, Tree nuts, Mustard, Sulphites, Milk, Soy, Crustaceans, Egg, Fish, Gluten)
1 unit(s)
Hot Pepper
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Core, then cut the bell pepper(s) into 1/2-inch cubes. Roughly chop the cilantro. Peel, then mince or grate the garlic.
Heat a large pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then the turkey, onions, peppers, garlic and half the Mexican Seasoning. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Sprinkle over the flour. Cook, stirring often, until veggies are coated with flour, 1-2 min.
Add the cannellini beans, corn, broth concentrates and 2 1/2 cups water (dbl for 4 ppl). Bring to a boil over high heat. Reduce heat to medium. Cook, stirring occasionally, until slightly thickened, 5-6 min. Remove from heat and stir in sour cream.
While the chili simmers, toss the tortilla chips with 1/2 tbsp oil (dbl for 4 ppl), then the remaining Mexican Seasoning on a baking sheet. Broil, in the middle of the oven, until crispy, 2-3 min.
Divide turkey and white bean chili between bowls. Sprinkle over the cilantro. Crumble over Mexican spiced tortilla chips just before eating!
