Smoky Turkey and Black Bean Chili with Jalapeño Crema

This one-pot turkey chili brings together well-seasoned ground turkey, creamy black beans and tender vegetables in a rich, smoky broth. Topped with a tangy red pepper crema and fresh jalapeño slices, it’s a satisfying meal that comes together quickly.

For extra crunch, sprinkle some crumbled tortilla chips on top before serving. This chili is perfect for busy weeknights when you want something hearty without spending hours in the kitchen.

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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

2 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 produce. Trim and thinly slice scallions, separating whites from greens. Thinly slice half the jalapeño into rounds; mince remaining. (TIP: Remove ribs and seeds for less heat.) Dice 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 desired. Season with salt. Cook, stirring, until softened, 5-7 minutes.
3. Add turkey and Southwest Spice Blend to pot with aromatics; season with salt and pepper. Cook, breaking up meat into pieces, until turkey is browned and cooked through, 4-6 minutes.
4. Stir diced tomato, tomato paste and Tex-Mex paste into pot; cook until slightly darkened in color, 1-2 minutes. Add beans and their liquid, 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 season with salt and pepper. Divide chili between bowls. Top with smoky red pepper crema, scallion greens and as much sliced jalapeño as you like. Serve.

Recipe Tips

FAQ

Can I use ground beef instead of turkey?

Yes, ground beef can be substituted for turkey. Cook until browned and adjust seasoning as needed.

How can I make this chili spicier?

Add more minced jalapeño, including the ribs and seeds or stir in a pinch of cayenne pepper or hot sauce.

Can I make this chili ahead of time?

Yes, this chili stores well in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed.