Smoky Turkey and Black Bean Chili with Jalapeño Crema

This hearty chili brings together well-seasoned ground turkey, creamy black beans and tender vegetables in one pot. The smoky red pepper crema and fresh jalapeño slices add a delicious finishing touch.

Ready in under an hour, this recipe is perfect for a cozy weeknight dinner. If you like extra crunch, sprinkle some crushed tortilla chips on top before serving.

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Ingredients

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 unit Crushed TomatoesView 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

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView 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 as much minced jalapeño as you like. Season with salt. Cook, stirring, until softened, about 5-7 minutes.
3. Add ground turkey and Southwest Spice Blend to the pot. 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 and Tex-Mex paste; cook until slightly darkened, 1-2 minutes. Add black beans (with their liquid), crushed tomatoes, chicken stock concentrates, ¼ cup water, salt and pepper. Stir to combine. Bring to a simmer and cook until thickened, 8-10 minutes. Turn off heat. If chili is too thick, add a splash of water. Taste and adjust seasoning.
5. Divide chili between bowls. Top with smoky red pepper crema, scallion greens and sliced jalapeño rounds. Serve.

Recipe Tips

FAQ

Can I use ground beef instead of turkey?

Yes, ground beef works well in this chili. Adjust cooking time as needed to ensure it’s fully cooked.

How can I make this chili spicier?

Add more minced jalapeño, including the seeds and ribs or stir in a pinch of cayenne pepper with the spice blend.

Can I make this chili ahead of time?

Absolutely. This chili tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.