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

This hearty turkey and bean chili comes together in a single pot, making cleanup a breeze. It’s loaded with ground turkey, kidney beans and a bold Southwest spice blend, then finished with a smoky red pepper crema and fresh jalapeño slices for a kick of heat.

Perfect for a cozy weeknight dinner, this chili delivers big flavor without hours of simmering. Serve it with your favorite toppings like crumbled tortilla chips or extra scallions for added crunch.

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Ingredients

1 unit Kidney BeansView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

14 ounce Diced TomatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

2 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Thinly slice the jalapeño into rounds, removing seeds if you prefer less heat. Trim and thinly slice the scallions, separating white and green parts.
2. In a large pot or Dutch oven, heat the cooking oil over medium-high heat. Add the ground turkey and cook, breaking it apart, until browned, about 5-7 minutes. Season with salt and pepper.
3. Stir in the Southwest spice blend, tomato paste and Tex-Mex paste. Cook for 1-2 minutes until fragrant.
4. Add the diced tomatoes, chicken stock concentrate, kidney beans (with their liquid) and 1 cup of water. Stir to combine, scraping up any browned bits from the bottom.
5. Bring the chili to a boil, then reduce heat to low and simmer for 20-25 minutes, stirring occasionally, until thickened.
6. Taste and adjust seasoning with salt and pepper if needed.
7. Serve the chili in bowls. Drizzle with smoky red pepper crema and top with sliced jalapeño and scallion greens.

Recipe Tips

FAQ

Can I use ground beef instead of turkey?

Yes, ground beef works well in this recipe. Just cook and drain any excess fat before adding the spices.

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 can I make this chili vegetarian?

Replace the ground turkey with a plant-based ground meat alternative or extra beans and use vegetable stock concentrate instead of chicken.