Turkey White Bean Chili

with poblanos and scallion sour cream

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

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

There's nothing like a bowl of chili after a long day, good or bad. Something about the combination of ground meat, beans, and seasoning just sets our culinary hearts aflutter, no matter how many times we make it. This version, a variation on a classic white bean and turkey chili, provides the necessary flavor and filling nature, providing several bowls of warm delight.

In Your Box (serves 2)

  • 2 Tbsp. Cornstarch
  • 12 oz. Ground Turkey
  • 2 tsp. Chipotle Seasoning
  • 15 oz. Cannellini Beans
  • Info
    2 oz. Sour Cream
  • Info
    4 tsp. Chicken Demi-Glace
  • Info
    ½ oz. Crispy Garlic
  • Info
    2 oz. Shredded Cheddar-Jack Cheese
  • 2 Poblano Peppers
  • 2 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
    798
  • Carbohydrates
    58g
  • Fat
    35g
  • Protein
    55g
  • Sodium
    1749mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Medium Pot
  • 2 Mixing Bowls

Before You Cook

  • 1

    Prepare the Ingredients

    Trim and thinly slice green onions, keeping white and green portions separate. Stem poblano peppers, seed, and cut into ½" dice. Wash hands and cutting board after prepping. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Drain and rinse cannellini beans. Combine cornstarch and 2 Tbsp. cold water in a mixing bowl. Set aside. In another mixing bowl, combine green portions of green onions and sour cream. Set aside.

  • 2

    Cook the Turkey

    Place a medium pot over medium-high heat and add 2 tsp. olive oil. Add ground turkey, seasoning and ¼ tsp. salt to hot pot. Stir occasionally, breaking up with a spoon, until no pink remains, 7-9 minutes. If using ground pork, use 1 tsp. olive oil and add ground pork, seasoning, and ¼ tsp. salt to hot pot. Stir occasionally, breaking up with a spoon, until no pink remains, 5-7 minutes. Transfer turkey to a plate or bowl. Reserve pot; no need to wipe clean.

  • 3

    Cook the Vegetables

    Return pot used to cook turkey to medium heat and add 1 tsp. olive oil. Add poblanos, white portions of green onions, and ¼ tsp. salt to hot pot and stir occasionally until tender, 3-5 minutes.

  • 4

    Cook the Chili

    Stir cornstarch-water mixture to recombine. Add turkey, beans, 1 cup water, demi-glace, cornstarch-water mixture, and ¼ tsp. salt to pot. Bring to a simmer. Once simmering, cover, and cook until thickened, 5-7 minutes.

  • 5

    Finish the Dish

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

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