Meal Kit
White Turkey Chili
with kale and corn
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
David Padilla
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)
- 12 oz. Ground Turkey
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8 fl. oz. Whole Milk
- 4 oz. Kale
- 1 Poblano Pepper
- 3 oz. Corn Kernels
- 1 Shallot
- 2 Tbsp. Cornstarch
- 1½ Tbsp. Chile and Cumin Rub
- ¼ oz. Cilantro
- 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.
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Nutrition (per serving) VPr2pbPR
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Calories560
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Carbohydrates32g
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Net Carbs27g
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Fat34g
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Protein37g
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Sodium1290mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Pot
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
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1 Prepare the Ingredients
Stem poblano pepper, seed, and cut into 1/4" dice.
Halve and peel shallot. Cut halves into 1/4" dice.Stem and coarsely chop cilantro.Stem and coarsely chop kale.Make slurry by combining cornstarch and 2 Tbsp. water. -
2 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 1/4 tsp. salt. Transfer turkey to a plate.Reserve pot; no need to wipe clean. -
3 Start the Chili
Return pot used to brown turkey to medium-high heat.
Add 11/2 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. -
4 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 1/4 tsp. salt. -
5 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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