Express

Fiery Chipotle Turkey Chili

with white cheddar

Prep & Cook Time: 10-15 min.

Difficulty Level: Intermediate

Spice Level: Spicy

Cook Within: 4 days

Contains: Milk, Wheat

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
  • Under %{max_calories} calories
    Under 35g carbs
    Over 30g protein
  • Keto-Friendly

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In Your Box (serves 2)

  • 10 oz. Ground Turkey
  • 8 fl. oz. Tomato Sauce
  • 1 Zucchini
  • 1 Poblano Pepper
  • Info
    2 oz. Sour Cream
  • Info
    2 oz. Shredded White Cheddar Cheese
  • 2 tsp. Chipotle Pepper Paste
  • Info
    ¼ oz. Flour
  • 2 tsp. Chile and Cumin Rub
  • 1 tsp. Onion Salt

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
    520
  • Carbohydrates
    20g
  • Net Carbs
    15g
  • Fat
    34g
  • Protein
    39g
  • Sodium
    2170mg

Recipe Steps

You Will Need

  • Olive Oil
  • 1 Medium Non-Stick Pan
  • 1 Medium 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

Customize It Instructions

  • If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes. 

  • If using Impossible burger, break up until protein reaches a minimum internal temperature of 160 degrees, 4-6 minutes.

  1. 1

    Prepare the Ingredients

    Trim zucchini ends, quarter, and cut into 1/2" dice. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.

    Stem poblano pepper, seed, and cut into 1/2" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.

  2. 2

    Cook the Turkey and Poblanos

    Place a medium pot over medium-high heat and add 1 tsp. olive oil.

    Add ground turkey and poblanos (use less if spice-averse) to hot pot. Break up meat until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes.

    While turkey and poblanos cook, continue recipe.

  3. 3

    Cook the Zucchini

    Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.

    Add zucchini to hot pan and stir occasionally until lightly browned and tender, 4-5 minutes.

    Remove from burner.

  4. 4

    Add Broth and Finish Dish

    Add flour to hot pot with turkey and stir until no dry flour remains, 15-30 seconds.

    Add 1 cup water and stir until combined, 15-30 seconds.

    Add tomato sauce, chipotle paste (to taste), chile and cumin rub, onion salt, and cooked zucchini. Stir to combine and bring to a simmer.

    Once simmering, stir occasionally until slightly thickened, 3-4 minutes.

    Remove from burner.

    Plate dish as pictured on front of card, garnishing chili with cheese and sour cream. Bon appétit!

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