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

This hearty turkey and black bean chili comes together in just one pot and under an hour, making it the perfect weeknight dinner. Ground turkey is seasoned with a Southwest spice blend and simmered with black beans, tomatoes and a touch of Tex-Mex paste for deep, smoky flavor. The result is a rich, satisfying chili that’s sure to become a family favorite.

Top each bowl with a drizzle of smoky red pepper crema, fresh sliced jalapeño and scallion greens for a burst of color and flavor. If you like a little crunch, sprinkle some crumbled tortilla chips on top. This chili is comforting, flavorful and easy to clean up-what’s not to love?

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Ingredients

20 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. Wash and dry all produce. Trim and thinly slice scallions, separating white parts from green tops. Thinly slice half the jalapeño into rounds; mince the remaining half. (Tip: Remove ribs and seeds for less heat.) Dice the tomato.
2. Heat a large drizzle of oil in a large pot over medium-high heat. Add scallion whites and as much minced jalapeño as you like. Season with salt. Cook, stirring, until softened, 5-7 minutes.
3. Add ground turkey and Southwest Spice Blend to the pot with the aromatics; season with salt and pepper. Cook, breaking up the meat into pieces, until turkey is browned and cooked through, 4-6 minutes.
4. Stir in diced tomato, tomato paste and Tex-Mex paste; cook until slightly darkened in color, 1-2 minutes. Add black 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. Turn off heat. (Tip: If chili seems too thick, stir in another splash of water.) Taste and adjust seasoning with salt and pepper.
5. Divide chili between bowls. Top with a drizzle of smoky red pepper crema, scallion greens and as much sliced jalapeño as you like. Serve immediately.

Recipe Tips

FAQ

Can I use ground beef instead of turkey?

Yes, you can substitute ground beef for the turkey. Cook it the same way, but you may need to drain excess fat after browning.

What can I use instead of smoky red pepper crema?

If you don’t have smoky red pepper crema, you can substitute with sour cream mixed with a pinch of smoked paprika and a little lime juice.

Can I make this chili ahead of time?

Absolutely! This chili tastes even better the next day. Let it cool completely, then refrigerate in an airtight container. Reheat on the stovetop or in the microwave.