Smoky Turkey and Bean Chili with Jalapeño Crema

This hearty turkey chili comes together in a single pot, making cleanup a breeze. Ground turkey is seasoned with a southwest spice blend and simmered with crushed tomatoes, kidney beans and a touch of Tex-Mex paste for deep, smoky flavor. The result is a rich, satisfying chili that’s perfect for a cozy night in.

Top each bowl with a swirl of smoky red pepper crema, sliced jalapeño for heat and scallion greens for freshness. If you like a little crunch, crumble some tortilla chips on top just before serving. This chili is sure to become a weeknight favorite.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

13.76 ounce Crushed TomatoesView 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 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 unit Kidney 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 scallions, separating white and green parts. Thinly slice half the jalapeño into rounds; mince the remaining half. (Tip: Remove ribs and seeds for less heat.)
2. Heat a large drizzle of oil in a large pot over medium-high heat. Add scallion whites and as much minced jalapeño as you like. Season with salt. Cook, stirring, until softened, 5-7 minutes.
3. Add ground turkey and southwest spice blend to the pot. Season with salt and pepper. Cook, breaking up the meat, until browned and cooked through, 4-6 minutes.
4. Stir in crushed tomatoes, tomato paste and Tex-Mex paste. Cook until slightly darkened, 1-2 minutes.
5. Add the kidney 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 chili is too thick, stir in a splash of water.) Taste and adjust seasoning.
6. Divide chili among bowls. Top with smoky red pepper crema, scallion greens and sliced jalapeño to taste. Serve.

Recipe Tips

FAQ

Can I use ground beef instead of turkey?

Yes, you can substitute ground beef for the turkey. Just adjust the cooking time as needed until the beef is browned and cooked through.

What can I use instead of smoky red pepper crema?

If you don’t have smoky red pepper crema, you can use sour cream mixed with a pinch of smoked paprika and a little chopped roasted red pepper.

Can I make this chili in advance?

Absolutely! This chili stores well in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed.