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
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.
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
Before You Cook
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
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.
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.
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.
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.
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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