Meal Kit
Texas Turkey Chili and Cornbread
with avocado crema and green onions
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Nigel Palmer
We know, we know… we're making a bold statement by calling this Texas chili. Messing with Texas is a dangerous affair; we may have the ghosts of Sam Houston, LBJ, and Gene Autry calling us out on the carpet for our claims. We feel confident this chili delivers, though, with all the classic flavors and healthy turkey. Cornbread muffins and creamy avocado crema make this meal a yee-haw experience worth messing with. Tip: To remove the core of a tomato, carefully cut a shallow circle around the stem with a small knife, then remove circle.
In Your Box (serves 2)
- 12 oz. Ground Turkey
- 2 Roma Tomatoes
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3 oz. Corn Muffin Mix
- 1 Lime
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2 oz. Sour Cream
- 2 oz. Guacamole
- 4 Green Onions
- 2 Tbsp. Tomato Paste
- 4 tsp. Chicken Broth Concentrate
- 1 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) pq1Zw4O5
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Calories650
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Carbohydrates49g
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Net Carbs45g
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Fat33g
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Protein37g
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Sodium1710mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 1 Muffin Tin
- 2 Mixing Bowls
- 1 Large Non-Stick Pan
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 or ground pork, follow same instructions.
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If using 24 oz ground turkey, follow same instructions, adding 1/4 tsp. salt with turkey. Add 1 1/4 cup water instead of 1 cup, and If chili is too thick, add water, 1 Tbsp. at a time, until desired consistency is reached.
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If using bacon, line a plate with a paper towel. Place a medium non-stick pan over medium heat and add bacon to hot pan. Flip occasionally until crisp, 6-8 minutes. Transfer to towel-lined plate to remove excess oil. Crumble, and top chili with bacon.
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1 Prepare Ingredients and Make Crema
Trim and thinly slice green onions, keeping white and green portions separate.
Core tomato and cut into 1/4" dice.Halve lime. Cut one half into wedges and juice the other half.In a mixing bowl, combine sour cream, guacamole, and 1 tsp. lime juice. Set aside. -
2 Make the Corn Muffins
In another mixing bowl, combine corn muffin mix, 3 Tbsp. water, and half the green portions of green onions (reserve remaining for garnish) until a thick batter forms.
Divide batter evenly into two cups of prepared muffin tin. Bake in hot oven until muffin tops are lightly browned and start to crack, 16-18 minutes.While muffins bake, start chili. -
3 Start the Chili
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add turkey and a pinch of salt to hot pan and stir occasionally, breaking into small pieces with a spoon, until no pink remains, 5-7 minutes.
Add seasoning blend, tomato paste, diced tomato, and white portions of green onions. Stir constantly until combined and green onions have softened, 2-3 minutes. -
4 Finish the Chili
Add chicken base and 1 cup water to pan. Bring to a boil. Once boiling, stir occasionally until thickened slightly, 3-4 minutes.
Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping chili with avocado crema and remaining green portions of green onions. Squeeze lime wedges over dish to taste. Bon appétit!
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