Turkey & Black Bean Chili

🥘 Ingredients

• black beans
  15 oz
• chicken stock concentrate
  2 cubes
• cooking oil
  2 tbsp
• ground turkey
  1 lb
• jalapeño (sliced & minced)
  2 whole
• lime (quartered)
  1 whole
• scallions (trimmed & sliced)
  4 stalks
• sour cream
  ½ cup
• southwest spice blend
  2 tbsp
• tex-mex paste
  2 tbsp
• tomato (diced)
  2 whole
• tomato paste
  2 tbsp

🍳 Cookware

• small bowl
• large pot

1. 

   1

   scallions jalapeño tomato ground turkey southwest spice blend chicken stock concentrate tomato paste tex-mex paste black beans sour cream lime cooking oil

   scallions: 4 stalks (trimmed & sliced), jalapeño: 2 whole (sliced & minced), tomato: 2 whole (diced), ground turkey: 1 lb, southwest spice blend: 2 tbsp, chicken stock concentrate: 2 cubes, tomato paste: 2 tbsp, tex-mex paste: 2 tbsp, black beans: 15 oz, sour cream: ½ cup, lime: 1 whole (quartered), cooking oil: 2 tbsp
2. 

   2

   Wash and dry all produce. Quarter the lime. Trim and thinly slice the scallions, separating whites from greens. Thinly slice one jalapeño into rounds and mince the remaining jalapeño, removing ribs and seeds for less heat. Dice the tomato. In a small bowl , combine the sour cream with a squeeze of lime juice to taste. Add water 1 tsp at a time until the mixture reaches a drizzling consistency. Season with salt and pepper.
3. 

   3

   Heat 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 minutes . Add the ground turkey and southwest spice blend to the pot with the aromatics; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through ⏱️ 4 minutes .
4. 

   4

   Stir diced tomato, tomato paste, and tex-mex paste into the pot; cook until slightly darkened in color ⏱️ 1 minutes . Add the 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 minutes . If the chili is too thick, add a splash of water. Taste and season with salt and pepper.
5. 5

   Divide chili between bowls. Top with lime crema, scallion greens, and as much sliced jalapeño as you like. Serve.