Meal Kit
Family
One-Pan Turkey Chili Skillet
with cornbread topping
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} calories
Chef
Laura Alpern
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 4)
- 20 oz. Ground Turkey
- 15½ oz. Kidney Beans
- 15 oz. Crushed Tomatoes
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8 oz. Corn Muffin Mix
- 1 Yellow Onion
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3 oz. Sour Cream
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2 oz. Shredded Cheddar Cheese
- 2 Tbsp. Chile and Cumin Rub
- 2 Green Onions
- 2 tsp. Chicken Broth Concentrate
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.
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Nutrition (per serving) VqmxL9P7
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Calories590
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Carbohydrates67g
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Net Carbs66g
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Fat23g
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Protein42g
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Sodium1730mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Mixing Bowl
- 1 Large Oven-Safe Non-Stick Pan
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
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1 Prepare the Ingredients
Drain and rinse beans.
Halve and peel onion. Cut halves into 1/4" dice.Trim and thinly slice green onions, keeping white and green portions separate. -
2 Cook the Chili
Place a large oven-safe non-stick pan over medium-high heat and add 2 tsp. olive oil. Add ground turkey, onions, and 1/4 tsp. salt to hot pan. Break up meat until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes.
Add chile and cumin rub, 1/2 cup water, tomatoes, beans, chicken base, and 1/4 tsp. salt. Bring to a simmer.Once simmering, stir often until slightly thickened, 4-6 minutes.Remove from burner.While chili cooks, continue recipe. -
3 Prepare the Cornbread Topping
In a mixing bowl, combine corn muffin mix and 1/2 cup water until batter forms (should be thicker than pancake batter). If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.
Stir in cheese and white portions of green onions. -
4 Assemble the Skillet
Dollop cornbread batter evenly over chili.
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5 Bake Skillet and Finish Dish
Transfer skillet to hot oven and bake until cornbread is lightly browned and a toothpick inserted into topping comes out clean, 20-25 minutes.
Carefully remove from oven. Pan handle will be hot! Use an oven mitt.Plate dish as pictured on front of card, garnishing with sour cream and green portions of green onions. Bon appétit!
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