🥘 Ingredients
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Southwest Spice Blend4 tbsp
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Tex-Mex paste4 unit
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black beans4 unit
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chicken stock concentrate8 unit
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cooking oil2 tsp
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ground turkey40 oz
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jalapeño4
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lime (quartered)2
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pepper
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salt
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scallions8
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sour cream3/4 c
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tomato (diced)4
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tomato paste4 tbsp
🍳 Cookware
- small bowl
- large pot
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1Wash and dry all produce. Quarter lime . Trim and thinly slice scallions , separating whites from greens. Thinly slice one jalapeño into rounds; mince remaining jalapeño, removing ribs and seeds for less heat. Dice tomato . In a small bowl , combine sour cream with a squeeze of lime juice to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper .lime: 2 (quartered), scallions: 8, jalapeño: 4, tomato: 4 (diced), sour cream: 3/4 c, salt, pepper -
2Heat a large drizzle of cooking oil in a large pot over medium-high heat. Add scallion whites and minced jalapeño to taste. Season with salt. Cook, stirring, until softened, 5-7 minutes. Add ground turkey and Southwest Spice Blend to pot with aromatics; season with salt and pepper . Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.cooking oil: 2 tsp, ground turkey: 40 oz, Southwest Spice Blend: 4 tbsp, salt, pepper -
3Stir diced tomato, tomato paste , and Tex-Mex paste into pot; cook until slightly darkened in color, 1-2 minutes. Add black beans and their liquid, chicken stock concentrate , ½ cup water, salt, and pepper; stir to combine. Bring to a simmer and cook until thickened, 8-10 minutes. TIP: If chili is too thick, add a splash of water. Taste and season with salt and pepper .tomato paste: 4 tbsp, Tex-Mex paste: 4 unit, black beans: 4 unit, chicken stock concentrate: 8 unit, salt, pepper -
4Divide chili between bowls. Top with lime crema, scallion greens, and as much sliced jalapeño as you like. Serve. Ground Turkey is fully cooked when internal temperature reaches 165°.