Meal Kit

Turkey and Kidney Bean Chili

With Jalapeño Cornbread

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Eggs, 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

Show the brutal winter weather who's boss with this smoky, gently spiced chili featuring tender ground turkey and hearty kidney beans. With a simmered-all-day flavor that takes only 35 minutes to accomplish, and jalapeño cornbread fresh from the oven, this is a filling, stick-to-your-ribs meal.

In Your Box (serves 2)

  • 15½ oz. Kidney Beans
  • 15 oz. Diced Tomatoes, Canned
  • 14 oz. Ground Turkey
  • Info
    8½ oz. Corn Bread Mix
  • Info
    4 fl. oz. Low-Fat Milk
  • 6 Green Onions
  • Info
    2 fl. oz. Liquid Egg
  • 1 Jalapeño Pepper
  • 4½ Tbsp. Home Chef Chili Spice Mix
  • 1 Vegetable Bouillon Cube

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
  • Pepper
  • 1 Small Oven-Safe Casserole Dish
  • 1 Mixing Bowl
  • 1 Large Pot

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
  1. 1

    Prepare the Ingredients

    Preheat the oven to 400 degrees and lightly grease a casserole dish with olive oil. Thoroughly rinse produce and pat dry. Chop jalapeño lengthwise, remove seeds and membrane (white innards) if averse to heat. Finely dice into ¼" pieces. Slice green onions on a bias (angle). Rinse and drain kidney beans.

  2. 2

    Make the Cornbread

    In a mixing bowl, combine the cornbread mix, liquid egg, ⅓ cup of milk, diced jalapeño (to taste - if averse to heat, only add half of the jalapeño), and ½ tsp. each of salt and pepper. Using a spatula, mix until no lumps remain and batter is smooth. Transfer batter to prepared casserole dish and place dish on middle rack. Bake for 15-20 minutes, or until cornbread has risen, is golden brown, and a fork comes out of the center cleanly. Remove from oven and allow to cool for 5 minutes before cutting into squares or wedges.

  3. 3

    Saute the Turkey

    In a large pot, sauté 2 tsp. olive oil and ground turkey over medium-high heat for 8-10 minutes, or until slightly browned and no pink remains. Once cooked, add half the green onion (reserving remaining for garnish) and the chili spice mix (to taste, as this may be strong for some) and sauté for another 2 minutes.

  4. 4

    Finish the Chili

    Reduce pot's heat to low and add drained kidney beans, tomatoes (with juice from can), 2 cups of water, and bouillon cube. Stir together until bouillon cube has dissolved. Allow to simmer for 8 minutes or until chili becomes hot and aromatic. Add salt and pepper to taste.

  5. 5

    Plate the Dish

    Ladle chili into shallow bowls. Pair with a piece of jalapeño cornbread. Garnish with remaining green onion.

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