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, Mediterranean, No Added Sugar, Protein Plus
2 Servings, 720 Calories/Serving
Hearty but lean, this recipe delivers big flavor thanks to our custom chili spice blend and cheesy quesadillas on the side.
In your bag
- 1 organic red onion
- 10 ounces ground turkey
- Sunbasket chili spice blend (chili powder - coriander - cumin - sweet smoked 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
Calories 720, Total Fat 38g (49% DV), Sat. Fat 12g (60% DV), Trans Fat 0g, Cholest. 115mg (38% DV), Sodium 740mg (32% DV), Total Carb. 57g (21% DV), Fiber 11g (39% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 40g
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.
Wash produce before use
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 is cooking, prepare the quesadillas.
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  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 cutting board, season with salt, and cut into quarters. Meanwhile, prepare the remaining ingredients.
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.
Transfer the chili to individual bowls and garnish with the cilantro. Serve the quesadillas on the side.
- Count the tortillas.
- Time the quesadillas.
- Rinse the beans.
- Garnish the chili with cilantro.