Smoky Turkey and Black Bean Chili with Jalapeño Crema

This hearty turkey chili comes together in a single pot in under an hour, making it a perfect weeknight dinner. Ground turkey is seasoned with a southwest spice blend and simmered with black beans, diced tomatoes and a touch of tomato paste for depth. The result is a rich, satisfying chili that’s both comforting and nutritious.

Top each bowl with a swirl of smoky red pepper crema and fresh jalapeño slices for a burst of heat and creaminess. For extra crunch, sprinkle crumbled tortilla chips on top. This chili is sure to become a family favorite.

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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

14 ounce Diced TomatoesView 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

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. Heat 2 teaspoons of cooking oil in a large pot over medium-high heat. Add the ground turkey and cook, breaking it apart, until browned, about 5-7 minutes. Season with salt and pepper.
2. Stir in the Tex-Mex paste and southwest spice blend, cooking for 1 minute until fragrant.
3. Add the tomato paste and cook for another minute, stirring constantly.
4. Pour in the diced tomatoes (with their juices), chicken stock concentrate and 1 cup of water. Stir to combine, scraping up any browned bits from the bottom.
5. Drain and rinse the black beans, then add them to the pot. Bring the chili to a boil, then reduce heat to low and simmer for 15-20 minutes, stirring occasionally, until thickened.
6. While the chili simmers, thinly slice the jalapeño and scallions. Set aside.
7. Taste the chili and adjust seasoning with salt and pepper if needed.
8. Ladle the chili into bowls. Drizzle with smoky red pepper crema and top with sliced jalapeño and scallions. Serve hot.

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.

What can I substitute for smoky red pepper crema?

You can use sour cream mixed with a pinch of smoked paprika and a little hot sauce for a similar effect.

Is this chili freezer-friendly?

Absolutely. Let the chili cool completely, then transfer to an airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.