One-Pot Turkey and Black Bean Chili with Smoky Red Pepper Crema

This hearty turkey chili comes together in a single pot, making weeknight dinners a breeze. Seasoned with a bold southwest spice blend and enriched with black beans, it’s a satisfying meal that doesn’t skimp on flavor. The star of the show is the smoky red pepper crema, which adds a creamy, tangy finish.

Top each bowl with fresh scallion greens and sliced jalapeño for a pop of color and heat. If you like a little crunch, sprinkle some crumbled tortilla chips on top. This chili is perfect for game day or a cozy night in.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

2 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim and thinly slice the scallions, separating the white and green parts. Thinly slice half the jalapeño into rounds; mince the remaining half (remove ribs and seeds for less heat). Dice the tomato.
2. Heat a large drizzle of oil in a large pot over medium-high heat. Add the scallion whites and as much minced jalapeño as you like. Season with salt. Cook, stirring, until softened, about 5-7 minutes.
3. Add the ground turkey and southwest spice blend to the pot. Season with salt and pepper. Cook, breaking up the meat into pieces, until the turkey is browned and cooked through, 4-6 minutes.
4. Stir in the diced tomato, tomato paste and Tex-Mex paste. Cook until slightly darkened, 1-2 minutes.
5. Add the black beans (with their liquid), chicken stock concentrates, ¼ cup water (½ cup for 4 servings), salt and pepper. Stir to combine. Bring to a simmer and cook until thickened, 8-10 minutes. If the chili is too thick, add another splash of water. Turn off the heat. Taste and adjust seasoning with salt and pepper.
6. Divide the chili among bowls. Top with smoky red pepper crema, scallion greens and sliced jalapeño as desired. Serve hot.

Recipe Tips

FAQ

Can I use ground beef instead of turkey?

Yes, ground beef works well in this recipe. Just adjust the cooking time as needed.

What can I substitute for smoky red pepper crema?

You can use sour cream mixed with a pinch of smoked paprika or a store-bought chipotle crema.

Is this chili freezer-friendly?

Absolutely! Let the chili cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop.