White Turkey Chili

with kale and corn

Prep & Cook Time: 20-30 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk

Calories Conscious
Carb Conscious
A note about serious food allergies

Turkey: Not just a country on the Black sea, or a bird you stuff in November. It also forms the base for many a delicious chili, including this one. Poblano pepper and kale provide the healthy green stuff, corn kernels a dash of sweetness, and a blend of chili and cumin bring warm, subtle flavors to a chili where every bit is doing its part. You'll cherish every spoonful until you find yourself with an empty bowl. Gobble, gobble.

In Your Box (serves 2)

  • 1 Poblano Pepper
  • ¼ oz. Cilantro
  • 1 Shallot
  • 4 oz. Kale
  • 2 Tbsp. Cornstarch
  • 12 oz. Ground Turkey
  • 1½ Tbsp. Chile and Cumin Rub
  • 3 oz. Corn Kernels
  • Info
    8 fl. oz. Whole Milk
  • ¼ tsp. Red Pepper Flakes

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
  • 1 Medium Pot

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Stem poblano pepper, seed, and cut into ¼" dice. Halve and peel shallot. Cut halves into ¼" dice. Stem and coarsely chop cilantro. Stem and coarsely chop kale. Make slurry by combining cornstarch and 2 Tbsp. water.

  • Step 2 - Brown the Turkey

    Brown the Turkey

    Heat 2 tsp. olive oil in a medium pot over medium heat. Add turkey to hot pot. Cook, breaking up with a spoon, until no pink remains, 4-6 minutes. Season with ¼ tsp. salt. Transfer turkey to a plate. Reserve pot; no need to wipe clean.

  • Step 3 - Start the Chili

    Start the Chili

    Return pot used to brown turkey to medium-high heat. Add 1½ tsp. olive oil, poblano pepper (reserve 2 Tbsp. for garnish), shallot, seasoning rub, and half the cilantro (reserve remaining for garnish). Stir occasionally until beginning to soften, 2-3 minutes. Add corn and kale. Cook until kale is slightly wilted, 2-3 minutes.

  • Step 4 - Finish the Chili

    Finish the Chili

    Stir turkey and any accumulated juices, milk, 1 cup water, and cornstarch slurry into pot. Bring to a simmer. Cook until slightly thickened, 3-4 minutes. Season with ¼ tsp. salt.

  • Step 5 - Finish the Dish

    Finish the Dish

    Plate dish as pictured on front of card, garnishing with remaining poblano (to taste), remaining cilantro, and red pepper flakes (to taste). Bon appétit!

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