Express
Weeknight Cheesy Turkey Chili
with sour cream and green onions
Prep & Cook Time: 10-15 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g net carbsOver 30g protein
Chef
Rachel Post
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 10 oz. Ground Turkey
- 4 oz. Crushed Tomatoes
- 4 oz. Black Beans
- 1 Poblano Pepper
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2 oz. Sour Cream
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2 oz. Shredded Nacho/Taco Cheese Blend
- 2 Tbsp. Tomato Puree
- 2 Green Onions
- 2 tsp. Chicken Broth Concentrate
- 2 tsp. Chile and Cumin Rub
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)
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Calories550
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Carbohydrates28g
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Net Carbs21g
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Fat32g
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Protein41g
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Sodium1790mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
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
Customize It Instructions
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If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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If using ground pork, break up until pork reaches minimum internal temperature, 4-6 minutes.
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If using Impossible burger, break up until burger reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
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1 Start Turkey and Prepare Ingredients
Place a medium pot over medium-high heat and add 2 tsp. olive oil. Add ground turkey, chile and cumin rub, and a pinch of salt to hot pot. Break up meat until it starts to brown, 3-4 minutes.
While turkey begins to brown, trim and thinly slice green onions, keeping white and green portions separate.Stem poblano pepper, seed, and cut into 1/2" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping. -
2 Add Vegetables and Prepare Beans
Add poblanos (use less if spice-averse), white portions of green onions, and a pinch of salt and pepper to hot pot. Stir occasionally until vegetables are tender, 3-4 minutes.
While vegetables cook, drain beans. -
3 Add Broth and Beans and Finish Turkey
Add crushed tomatoes, tomato puree, chicken base, 11/2 cups water, and beans to hot pot. Bring to a simmer.
Once simmering, stir occasionally until combined and turkey reaches a minimum internal temperature of 165 degrees, 5-7 minutes. -
4 Add Cheese and Finish Dish
Stir in cheese until melted and combined and chili is thickened, 2-3 minutes.
Remove from burner. Stir in a pinch of salt.Plate dish as pictured on front of card, garnishing with sour cream and green portions of green onions. Bon appétit!
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