Meal Kit

Buffalo-Style Turkey Chili

with blue cheese crema and tortilla strips

Prep & Cook Time: 30-40 min.

Difficulty Level: Easy

Spice Level: Mild

Cook Within: 5 days

Contains: Milk

Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Buffalo Chicken Chili is one of the most downloaded recipes of all time from my daytime television show. Now you can experience this version with ground turkey I created for Home Chef right in your own kitchen.

In Your Box (serves 2)

  • 15 oz. Fire Roasted Diced Tomatoes
  • 10 oz. Ground Turkey
  • 8 oz. Carrot
  • 4 Green Onions
  • Info
    2 oz. Sour Cream
  • 1 Celery Stalk
  • 1 fl. oz. Hot Sauce
  • 1 oz. Tortilla Strips
  • Info
    ½ oz. Blue Cheese Crumbles
  • Info
    2 tsp. Chicken Demi-Glace Concentrate
Contains: FD&C Blue No. 1, FD&C Blue No. 2, and FD&C Red No. 40
Food intolerance information

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Mixing Bowl
  • 1 Large Pot

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Peel, trim, and halve carrot lengthwise. Cut into 1/4" dice.

    Trim ends off celery and cut into 1/4" dice.

    Trim and thinly slice green onions on an angle, keeping white and green portions separate.

  2. 2

    Start the Turkey

    Place a large pot over medium-high heat.

    Add 2 Tbsp. olive oil, turkey, and a pinch of salt and pepper to hot pot.

    Break up until lightly browned, 3-4 minutes.

  3. 3

    Add the Vegetables

    Add carrot, celery, white portions of green onions, half the green portions of green onions (reserve remaining for garnish), and a pinch of salt to hot pot.

    Stir occasionally until vegetables start to soften and turkey reaches a minimum internal temperature of 165 degrees, 6-8 minutes.

  4. 4

    Finish the Chili

    Add tomatoes, demi-glace, hot sauce (to taste), and 3/4 cup water to hot pot. Stir to coimbine and bring to a simmer.

    Once simmering, reduce heat to low and gently simmer. Stir occasionally until chili is slightly thickened and carrots are tender, 6-8 minutes.

    If chili is too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.

    While chili cooks, continue recipe.

  5. 5

    Make Crema and Finish Dish

    Add blue cheese (to taste), sour cream, and a pinch of pepper to a mixing bowl. Mash to combine.

    Plate dish as pictured on front of card, garnishing with crema, tortilla strips, and remaining green portions of green onions. Buon appetito!

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