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Turkey and Bean Chili with Sour Cream and Cheddar

Good chili has well-seasoned meat, creamy beans and tender vegetables. Great chili, however, has all that and comes together in one pot in under an hour. This chili is one of the greats. And once you take a bite, we can guarantee you’ll agree!

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Easy Clean-up
Prep: 30 mins
Cook: 30 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 250 gr ground turkey
  • 200 gr green bell pepper
  • 370 ml kidney beans
  • 1 tbsp ginger-garlic puree
  • 3 tbsp sour cream
  • 1 crushed tomatoes
  • 0.25 cups cheddar cheese, shredded
  • 1 green onion
  • 0.5 tbsp oil*
  • 0.125 tsp salt*
  • 0.125 tsp pepper*
  • 1 tsp garlic salt
  • 500 gr ground turkey
  • 400 gr green bell pepper
  • 740 ml kidney beans
  • 2 tbsp ginger-garlic puree
  • 6 tbsp sour cream
  • 2 crushed tomatoes
  • 0.5 cups cheddar cheese, shredded
  • 2 green onions
  • 1 tbsp oil*
  • 0.25 tsp salt*
  • 0.25 tsp pepper*
  • 2 tsp garlic salt

Instructions

  1. Before starting, wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Thinly slice green onion.
  2. Heat a large pot over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Season with salt and pepper. Cook, stirring occasionally, until peppers begin to soften, 2-3 min.
  3. Add turkey to the pot with peppers. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add Tex-Mex paste. Stir to combine.
  4. Add crushed tomatoes, 1/2 cup (1 cup) water and beans, including liquid, and garlic salt. Stir to combine, then bring to a boil over high. Once boiling, reduce heat to medium. Simmer, stirring occasionally, until chili thickens slightly, 12-15 min. (TIP: If you have time, keep it simmering on the stove for longer! It gets better the longer it cooks!) Season with salt and pepper, to taste.
  5. Divide chili between bowls. Dollop sour cream over top, then sprinkle with green onions and cheese.