One-Pone-Pot Loaded Three-Bean Turkey Chili

🥘 Ingredients

• Jalapeño
  2 unit
• Mexican Spice Blend
  2 tbsp
• black pepper
• cheddar cheese
  1 c
• cooking oil
  2 tsp
• ground turkey
  20 oz
• jalapeño rounds
• lime
  2 unit
• long green pepper
  2 unit
• onion
  2 unit
• salt
• scallion
• scallions
  4 unit
• sour cream
  3 tbsp
• sugar
  ½ teaspoon
• three-bean blend
  2 unit
• tomato paste
  2 unit
• veggie stock concentrate
  4 unit

🍳 Cookware

• small
• medium pot

1. 

   1

   Wash and dry produce. Thinly slice half the Jalapeño into round; mince remaining jalapeño. Quarter lime . Halve, peel, and finely dice onion . Dice long green pepper into ⅛-inch pieces. Trim and thinly slice scallions , separating whites from greens.

   Jalapeño: 2 unit, lime: 2 unit, onion: 2 unit, long green pepper: 2 unit, scallions: 4 unit
2. 

   2

   In a small bowl, combine jalapeño rounds , sugar and juice from half the lime; add of a pinch of salt . Microwave until softened ⏱️ 30 seconds . Set aside to pickle, stirring constantly, until ready to serve.

   jalapeño rounds, sugar: ½ teaspoon, salt
3. 

   3

   Heat a drizzle of cooking oil in a medium pot over medium-high heat. Add onion (diced), long green pepper, scallion whites, and minced jalapeño. Season with salt and black pepper ; cook until softened, stirring, ⏱️ 5 minutes . Add ground turkey and Mexican Spice Blend . Season with salt and pepper; cook, breaking when minced, until browned and cooked through, ⏱️ 6 minutes .

   cooking oil: 2 tsp, onion, scallion, salt, black pepper, ground turkey: 20 oz, Mexican Spice Blend: 2 tbsp
4. 

   4

   Stir in tomato paste until darkened in color, ⏱️ 1 minute . Add three-bean blend and liquid, veggie stock concentrate , ½ cup water (1 cup for 4 servings), salt, and pepper. Simmer, uncovered, stirring occasionally, until thickened ⏱️ 10 minutes . Turn off heat and season to taste with salt and pepper.

   tomato paste: 2 unit, three-bean blend: 2 unit, veggie stock concentrate: 4 unit
5. 5

   Divide chili between bowls. Top with cheddar cheese , sour cream , scallion greens, and pickled jalapeño as desired. Serve immediately.

   cheddar cheese: 1 c, sour cream: 3 tbsp