Smoky Turkey and Black Bean Chili with Jalapeño Crema

This hearty turkey and black bean chili comes together in a single pot, making cleanup a breeze. Seasoned with a southwest spice blend and a touch of Tex-Mex paste, it delivers deep, smoky flavor without hours of simmering.

Top each bowl with a swirl of smoky red pepper crema and fresh jalapeño slices for a cool, spicy finish. For extra crunch, sprinkle crumbled tortilla chips on top-if you have them handy.

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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

Instructions

1. Thinly slice the jalapeño into rounds, discarding stems. Trim and thinly slice the scallions, separating white and green parts.
2. In a large pot or Dutch oven, heat the cooking oil over medium-high heat. Add the ground turkey and cook, breaking it apart, until browned, about 5-7 minutes.
3. Stir in the southwest spice blend, tomato paste and Tex-Mex paste. Cook for 1 minute until fragrant.
4. Add 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 simmer, then reduce heat to medium-low. Cook for 10-15 minutes, stirring occasionally, until slightly thickened.
6. Stir in the white parts of the scallions. Taste and adjust seasoning with salt and pepper if needed.
7. Ladle the chili into bowls. Drizzle with smoky red pepper crema and top with sliced jalapeño and green scallion parts. Serve hot.

Recipe Tips

FAQ

Can I use ground beef instead of turkey?

Yes, ground beef works well in place of turkey. Just adjust the cooking time as needed.

Is this chili gluten-free?

The ingredients listed are naturally gluten-free, but always check labels on packaged items like stock concentrate and spice blends.

Can I make this chili ahead of time?

Absolutely! This chili tastes great made a day in advance. Store it in the fridge and reheat gently on the stove.