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

This hearty turkey and black bean chili comes together in one pot in under an hour, making it a perfect weeknight dinner. The ground turkey is seasoned with a southwest spice blend, then simmered with black beans, tomatoes and a touch of Tex-Mex paste for deep flavor.

Top each bowl with a swirl of smoky red pepper crema, sliced jalapeño and scallion greens. For extra crunch, crumble some tortilla chips on top. This chili is sure to become a family favorite.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

2 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

13.4 ounce Black BeansView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Thinly slice half the jalapeño into rounds; mince the remaining jalapeño (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 minced jalapeño to taste. Season with salt. Cook, stirring, until softened, 5-7 minutes.
3. Add ground turkey and southwest spice blend to the pot; season with salt and pepper. Cook, breaking up the meat, until browned and cooked through, 4-6 minutes.
4. Stir in diced tomato, tomato paste and Tex-Mex paste until slightly darkened, 1-2 minutes. Add black beans with their liquid, stock concentrates, ¼ cup water (½ cup for 4 servings), salt and pepper. Stir to combine.
5. Bring to a simmer and cook until thickened, 8-10 minutes. If the chili is too thick, add a splash of water. Taste and adjust seasoning with salt and pepper.
6. Divide chili between bowls. Top with smoky red pepper crema, scallion greens and sliced jalapeño as desired. Serve.

Recipe Tips

FAQ

Can I use ground beef instead of turkey?

Yes, ground beef works well in this recipe. Just cook it the same way as the turkey.

How do I store leftovers?

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

Can I make this chili vegetarian?

To make it vegetarian, omit the turkey and use vegetable stock concentrate instead of chicken. You may want to add an extra can of beans or some diced bell peppers for heartiness.