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
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.
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.
You Will Need
Before You Cook
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
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.
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.
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.
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.
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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