Texas Turkey Chili and Cornbread

with avocado crema and green onions

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and 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

We know, we know… we're making a bold statement by calling this Texas chili. Messing with Texas is a dangerous affair; we may have the ghosts of Sam Houston, LBJ, and Gene Autry calling us out on the carpet for our claims. We feel confident this chili delivers, though, with all the classic flavors and healthy turkey. Cornbread muffins and creamy avocado crema make this meal a yee-haw experience worth messing with. Tip: To remove the core of a tomato, carefully cut a shallow circle around the stem with a small knife, then remove circle.

In Your Box (serves 2)

  • 1 Lime
  • Info
    3 oz. Corn Muffin Mix
  • 2 Tbsp. Tomato Paste
  • 2 Roma Tomatoes
  • 4 tsp. Chicken Base
  • Info
    2 oz. Sour Cream
  • 2 oz. Guacamole
  • 12 oz. Ground Turkey
  • 1 tsp. Chile and Cumin Rub
  • 4 Green Onions

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
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Cooking Spray
  • 1 Muffin Tin
  • 2 Mixing Bowls
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Prepare Ingredients and Make Crema

    Trim and thinly slice green onions, keeping white and green portions separate. Core tomato and cut into ¼" dice. Halve lime. Cut one half into wedges and juice the other half. In a mixing bowl, combine sour cream, guacamole, and 1 tsp. lime juice. Set aside.

  • 2

    Make the Corn Muffins

    In another mixing bowl, combine corn muffin mix, 3 Tbsp. water, and half the green portions of green onions (reserve remaining for garnish) until a thick batter forms. Divide batter evenly into two cups of prepared muffin tin. Bake in hot oven until muffin tops are lightly browned and start to crack, 16-18 minutes. While muffins bake, start chili.

  • 3

    Start the Chili

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add turkey and a pinch of salt to hot pan and stir occasionally, breaking into small pieces with a spoon, until no pink remains, 5-7 minutes. Add seasoning blend, tomato paste, diced tomato, and white portions of green onions. Stir constantly until combined and green onions have softened, 2-3 minutes.

  • 4

    Finish the Chili

    Add chicken base and 1 cup water to pan. Bring to a boil. Once boiling, stir occasionally until thickened slightly, 3-4 minutes. Remove from burner.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, topping chili with avocado crema and remaining green portions of green onions. Squeeze lime wedges over dish to taste. Bon appétit!

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