Turkey chili with kidney beans and cheesy quesadillas

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Turkey chili with kidney beans and cheesy quesadillas

Gluten-Free Friendly, Soy-Free, Protein Plus

2 Servings, 730 Calories/Serving

20 Minutes

Hearty but lean, this recipe delivers big flavor thanks to our custom chili spice blend and cheesy quesadillas on the side.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic red onion
  • 10 ounces ground turkey
  • Sunbasket chili spice blend (chili powder - coriander - cumin - sweet paprika - granulated garlic)
  • 1 cup diced fire-roasted tomatoes
  • 8 Mi Rancho 100% corn tortillas
  • 1 cup Mexican cheese blend (Monterey Jack - sharp cheddar - queso blanco - asadero)
  • 1 cup cooked kidney beans
  • 4 or 5 sprigs organic fresh cilantro
Chef's Tip
Make It Ahead
The chili (Steps 1 and 3, minus the cilantro prep) can be prepared up to 1 day ahead. Let cool, then cover and refrigerate overnight. When ready to serve, gently rewarm the chili, adding 1 to 2 tablespoons water as needed to loosen it, as you make the quesadillas (Step 2) and chop the cilantro.

Nutrition per serving

Calories 730, Total Fat 37g (47% DV), Sat. Fat 11g (55% DV), Trans Fat 0g, Cholest. 115mg (38% DV), Sodium 690mg (30% DV), Total Carb. 55g (20% DV), Fiber 11g (39% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 42g
Contains: Milk

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Start the chili

  • Peel and coarsely chop the onion.
  • Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper.
In a large sauce pot over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the chili spice blend and cook until fragrant, about 30 seconds.
Add the turkey, season with salt and pepper, and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 2 to 3 minutes. Add the tomatoes and ¾ cup [1½ cups] beer (from your pantry) or water and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until the tomatoes have softened and the turkey is cooked through, 3 to 5 minutes. While the chili cooks, prepare the quesadillas.

2

Make the quesadillas

In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches, place 4 [8] tortillas in the pan and sprinkle with the Mexican cheese blend, dividing evenly. Top each with another tortilla and cook, turning once, until the tortillas are crisp and the cheese is melted, 2 to 4 minutes. Transfer the quesadillas to a plate, season with salt, and cut into quarters. Meanwhile, prepare the remaining ingredients.

3

Prep the remaining ingredients; finish the chili

  • Rinse the kidney beans.
  • Coarsely chop the cilantro for garnish.
To the pot with the chili, stir in the beans and cook until heated through, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the chili to individual bowls and garnish with the cilantro. Serve the quesadillas on the side.
Kids Can!
  • Count the tortillas.
  • Time the quesadillas.
  • Rinse the beans.
  • Garnish the chili with cilantro.