---
title: Turkey & Black Bean Chili
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/turkey-black-bean-chili-6509a4f750d57dbb4c05ceff
servings: 4
prep time: 10 minutes
cook time: 30 minutes
time required: 40 minutes
difficulty: Easy
allergens:
  - Milk
tags:
  - Multi-Portion
  - Spicy
  - Protein Smart
  - Calorie Smart
rating: 4.5
rating_count: 1700
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the rich, spicy taste; some found it a bit bland and added extra seasoning for depth
  - theme: Ease of prep
    text: Quick and simple to make, with several mentioning it came together in under 30 minutes
image: "https://images.recipes.furrysalamander.com/turkey-black-bean-chili.avif"
---
@scallions{4%stalks}(trimmed & sliced)
@jalapeño{2%whole}(sliced & minced)
@tomato{2%whole}(diced)
@ground turkey{16%oz}
@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}

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.

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}.

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.

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