Place a medium pot over medium-high heat and add 1 tsp. olive oil.

Add ground turkey 1/4 tsp. salt, and a pinch of pepper to hot pot. Stir occasionally, breaking up meat, until browned, 5-6 minutes.

Transfer turkey to a plate. Turkey will finish cooking in a later step. Reserve pot; no need to wipe clean.

Drain black beans.

Return pot used to cook turkey to medium heat and add 2 tsp. olive oil. Add peppers, corn, and half the black beans (remaining is yours to use as you please!) to hot pot. Stir often until slightly softened, 3-4 minutes.

Add flour and stir until no dry flour remains.

Add 11/4 cups water, chicken base, seasoning blend, and 1/4 tsp. salt. Bring to a simmer.

Once simmering, stir often until broth is thickened and smooth, 1-2 minutes.

Add turkey and half the sour cream (reserve remaining for garnish) to hot pot. Stir to combine and bring to a simmer.

Once simmering, stir occasionally until slightly thickened and turkey reaches a minimum internal temperature of 165 degrees, 2-3 minutes.

For a thinner consistency, add additional water, 1 Tbsp. at a time, until desired consistency is reached.

Remove from burner.

Plate dish as pictured on front of card, garnishing chili with remaining sour cream, cheese, and tortilla strips. Bon appétit!