Cal Smart Chipotle Turkey Chili
with Feta and Corn
Turkey is a great low-calorie protein option for this robust chili filled with fibre-rich beans. This warm and smoky bowl will be a sure-fire hit with everyone!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Turkey
200 g
Green Bell Pepper
370 mL
Black Beans
113 g
Corn Kernels
200 mL
Crushed Tomatoes
56 g
Yellow Onion
1 unit
Garlic, cloves
1 tbsp
Ginger-Garlic Puree
(Contains Mustard)
7 g
Cilantro
¼ cup
Feta Cheese, crumbled
(Contains Milk)
2 tbsp
Chipotle Sauce
(Contains Egg, Milk, Mustard, Soy)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Pepper*
0.63 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl).Peel, then mince or grate garlic.
Heat a large pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then turkey and onions. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.
Add garlic, chipotle sauce and Tex-Mex paste to the pot. Cook, stirring often, until fragrant, 1 min. Stir in beans with their liquid. Cook, scraping up any brown bits on the bottom of the pot, until combined, 30 sec.
Stir in peppers, crushed tomatoes and 3/4 cup water (dbl for 4 ppl). Season with pepper and 1/2 tsp salt (dbl for 4 ppl). Bring to a gentle boil. Once boiling, reduce heat to medium. Cook, stirring occasionally, until veggies are tender, 10-12 min. Meanwhile, roughly chop cilantro. Add corn to the pot halfway through cooking. Season with salt and pepper, to taste.
Divide chili between bowls. Sprinkle feta and cilantro over top.
