Hearty Three-Bean Turkey Chili with Cheddar and Pickled Jalapeño

This hearty three-bean turkey chili is the perfect bowl of comfort for chilly evenings. Packed with lean ground turkey and a trio of black, kidney and pinto beans, it’s rich, smoky and just a little spicy. The best part? The toppings! A generous sprinkle of cheddar cheese, a dollop of sour cream, fresh scallions and tangy pickled jalapeños take every bite over the top.

This one-pot meal comes together quickly and is perfect for busy weeknights. The beans simmer in a flavorful broth with tomato paste and a Mexican spice blend, creating a thick, satisfying chili. Serve it with your favorite cornbread or tortilla chips for a complete dinner that everyone will love.

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 unit Three-Bean BlendView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Thinly slice half the jalapeño into rounds; mince the remaining jalapeño (remove ribs and seeds for less heat). Quarter the lime. Halve, peel and finely dice the onion. Dice the green pepper into ¼-inch pieces. Trim and thinly slice the scallions, separating whites from greens.
2. In a small microwave-safe bowl, combine the jalapeño rounds, ¼ teaspoon sugar, juice from half the lime and a pinch of salt. Microwave for 30 seconds. Set aside to pickle, stirring occasionally.
3. Heat a large drizzle of oil in a medium pot over medium-high heat. Add the onion, green pepper, scallion whites and minced jalapeño; season with salt and pepper. Cook, stirring occasionally, until softened, 4-5 minutes.
4. Add the ground turkey, Mexican Spice Blend, salt and pepper. Cook, breaking up the meat into pieces, until browned and cooked through, 4-6 minutes.
5. Stir in the tomato paste and cook until darkened in color, 30-60 seconds. Add the three-bean blend (with their liquid), veggie stock concentrates, ½ cup water, salt and pepper. Bring to a simmer and cook uncovered, stirring occasionally, until thickened, 8-10 minutes. Turn off heat. Taste and adjust seasoning with salt and pepper.
6. Divide the chili between bowls. Top with cheddar cheese, sour cream, scallion greens and as much pickled jalapeño (drained) as you like. Serve.

Recipe Tips

FAQ

Can I use a different type of ground meat?

Yes, ground beef, chicken or pork would work well in this recipe. Adjust cooking time as needed.

Can I make this chili vegetarian?

Absolutely! Omit the turkey and add an extra can of beans or a meat substitute. Use vegetable stock instead of veggie stock concentrate if needed.

How do I store leftovers?

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