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.

Top each bowl with a swirl of smoky red pepper crema, fresh scallion greens and sliced jalapeño for a kick of heat. If you like a little crunch, sprinkle some crumbled tortilla chips on top.

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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

1.5 ounce 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 produce. Trim and thinly slice scallions, separating whites from greens. Thinly slice half the jalapeño into rounds; mince the remaining half. (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 desired. 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 meat, until turkey is 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 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 too thick, add a splash of water.) Taste and adjust seasoning.
6. Divide chili among bowls. Top with smoky red pepper crema, scallion greens and sliced jalapeño rounds. Serve.

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 and a little lime juice for a similar flavor.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or microwave.