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
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.
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
Large Non-Stick Pan
Before You Cook
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.
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.
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.
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.
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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