If you’re looking for a comforting, warming soup that packs a bit of spice, you can’t miss this white turkey chili!
A few weeks back, our family had a delicious white turkey chili in one of our Blue Apron boxes.
We have been working very hard on eating out as little as possible this year, and Blue Apron allows us to create delicious, chef-designed recipes at home.
I asked the company if I could share this white turkey chili recipe with you all, and I was delighted when they said “yes”!
Please note that this chili definitely leans on the spicy side. If you or your children prefer milder foods, I would recommend subbing in a milder pepper than the poblano.
Without further ado, here’s the full recipe:
- • 1⅛ Pounds Ground Turkey
- • 1½ Cups Cannellini Beans
- • 4 Ounces Aged White Cheddar Cheese
- • 1 Bunch Kale
- • 1 Lime
- • 1 Poblano Pepper
- • 1 Red Onion
- • 1 Bunch Cilantro
- • 1 Tbsp. olive oil
- • 6 Tablespoons Homemade Taco Seasoning (or your own spice blend)
- • ¼ Cup Sour Cream
- • salt and pepper, to taste
- • Blue Corn Tortilla Chips
- 1. Preheat the oven to 450°F.
- 2. Wash and dry the fresh produce.
- 3. Drain and rinse the beans.
- 4. Remove and discard the kale stems; roughly chop the leaves.
- 5. Quarter the lime.
- 6. Peel and small dice the onion.
- 7. Grate the cheese.
- 8. Thinly slice the cilantro leaves and stems.
- 9. Remove and discard the stem, ribs and seeds of the pepper; small dice. Thoroughly wash your hands and work surface immediately after handling the poblano pepper!
- 10. In a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the onion and poblano pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened.
- 11. Add the ground turkey to the pot; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned and just cooked through.
- 12. Add the spice blend; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant.
- 13. Add the beans, kale and 3½ cups of water to the pot; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Simmer, stirring occasionally, 8 to 10 minutes, or until the liquid is slightly thickened. Turn off the heat.
- 14. Stir in the juice of all 4 lime wedges; season with salt and pepper to taste.
Serves 4–although we made this stretch between 5 since my children are still very young!
Blue Apron offers two types of plans–the 2-Person Plan and Family Plan. The family plan typically serves 4, but since our children are still young (ages 3, 5, and 7), we have found that the Family Plan works great for us.
If you’re interested in more recipes, like this, check out the Blue Apron website. They are always adding new dishes to their menu every week, and their recipes are free!
Get Two FREE Blue Apron Meals!
Our family has enjoyed trying out Blue Apron. Blue Apron delivers all the farm-fresh ingredients you need, right to your doorstep, in exactly the right proportions. No trips to the grocery store and no waste from unused ingredients.
They are generously offering two FREE meals to the first 50 readers who claim this offer!
Blue Apron ships to most of the country, and shipping is always free. There is no commitment (which I love!); you can cancel at any time.
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Thank you, Blue Apron, for letting me share this recipe and for underwriting this post!