Hearty Turkey and Three-Bean Chili with Cheddar and Sour Cream

This hearty chili brings together lean ground turkey and a trio of beans in a rich, spiced tomato broth. With 17 grams of fiber per serving, it’s a satisfying meal that supports digestion and balanced blood sugar.

Finished with a dollop of sour cream, shredded cheddar and fresh cilantro, each bowl is a comforting bowl of Southwest flavor. Serve with crunchy blue corn tortilla chips for scooping up every last bite.

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Ingredients

0.5 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

3 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 OnionView ingredient guideLike ingredientDislike ingredient

1.5 ounce Blue Corn Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

1 unit Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit Three-Bean BlendView ingredient guideLike ingredientDislike ingredient

0.5 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and finely dice the onion. Core, deseed and finely dice the green pepper. Roughly chop the cilantro.
2. Heat a drizzle of oil in a medium pot over medium-high heat. Add the diced onion and green pepper; cook, stirring occasionally, until browned and softened, 5-7 minutes. Stir in the crushed tomatoes and Southwest spice blend; cook until fragrant, about 1 minute. Season with salt and pepper.
3. Add the three-bean blend (with its liquid), half the Tex-Mex paste, half the stock concentrate and ½ cup water (for 4 servings: all the Tex-Mex paste, all the stock concentrate and 1 cup water). Bring to a simmer, then reduce heat to medium-low. Cook, stirring often, until the flavors meld and the chili thickens slightly, 10-12 minutes. Taste and adjust seasoning with salt and pepper. If the chili is too thick, add a splash of water.
4. Divide the chili among bowls. Dollop with sour cream, sprinkle with cheddar and cilantro and serve with blue corn tortilla chips on the side.

Recipe Tips

FAQ

Can I use a different protein instead of turkey?

Yes, ground chicken, beef or a plant-based crumble would work well. Adjust cooking time as needed.

How can I make this chili vegetarian?

Simply omit the turkey and use vegetable stock instead of the stock concentrate (or use a vegetarian stock concentrate). Add an extra can of beans or some diced sweet potato for heartiness.

Can I freeze this chili?

Absolutely. Let it cool completely, then store in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat on the stove.