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

This one-pot turkey and black bean chili delivers all the deep, smoky flavors you crave without the fuss. Seasoned ground turkey simmers with black beans, tomatoes and a blend of Southwest spices, creating a rich and hearty base. The star of the show is the smoky red pepper crema-a creamy, slightly spicy drizzle that takes every spoonful to the next level.

Finished with fresh jalapeño slices and scallions, this chili is as beautiful as it is delicious. It comes together in a single pot in under an hour, making it perfect for busy weeknights. For extra crunch, sprinkle some crumbled tortilla chips on top before serving.

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Ingredients

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

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView 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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Heat cooking oil in a large pot over medium-high heat. Add ground turkey and cook, breaking it apart, until browned, about 5-7 minutes. Season with salt and pepper.
2. Stir in the Southwest spice blend and tomato paste; cook for 1 minute until fragrant.
3. Add the diced tomato, black beans (rinsed and drained), chicken stock concentrate and 1 cup of water. Bring to a simmer.
4. Reduce heat to medium-low and let chili simmer for 15-20 minutes, stirring occasionally, until thickened.
5. While chili simmers, slice the jalapeño into thin rounds and chop the scallions.
6. Serve chili in bowls, drizzle with smoky red pepper crema and top with jalapeño slices and scallions. Optionally, add crumbled tortilla chips for crunch.

Recipe Tips

FAQ

Can I use ground beef instead of turkey?

Yes, ground beef works well in this recipe. Just drain excess fat after browning.

Is the smoky red pepper crema spicy?

It has a mild smoky heat. For more spice, add extra jalapeño or a dash of hot sauce.

Can I make this chili ahead of time?

Absolutely! This chili tastes even better the next day. Reheat gently on the stovetop or microwave.