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Time
30 min
Level
Basic
Author
hellofresh

Smoky Turkey and White Bean Chili with Rosemary, Oregano, and Sour Cream

gluten-free
one-pot
milk
Note
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Instructions
1
Prep the ingredients: Halve, peel, and dice the onion. Strip the oregano and rosemary off the stems and finely chop the leaves. Mince or grate the garlic. Drain and rinse the cannellini beans.
2
Start the Chili: Heat 1 Tablespoon olive oil in a large pot over medium heat. Add the onion to the pot and cook, tossing, for 5-6 minutes, until very soft. Add the garlic, oregano, and rosemary to the pot and cook for 30 seconds, until fragrant. Season with salt and pepper.
3
Add the ground turkey to the pot and cook, breaking up the meat into pieces, until browned and cooked through. Add the cumin, smoked paprika, and a pinch of cayenne (to taste, we used ¼ teaspoon) to the pot and cook for 30 seconds, until fragrant. Season with salt and pepper.
4
Finish the chili: add 3 cups water and the stock concentrates to the pot and stir to combine. Bring to a boil, then stir in 3 Tablespoons cornmeal (be sure to measure, we sent more) and the cannellini beans. Reduce the heat and simmer for 12-15 minutes, until very thick. Taste and season with salt and pepper, if necessary.
5
Divide the chili between bowls, then finish with a dollop of sour cream. Enjoy!
Micro nutrients
Total weight
307.8g
Carbs
25g
Dietary fiber
5.87g
Sugar
3.67g
Fats
25.4g
Saturated
7.29g
Poly
3.03g
Mono
8.68g
Trans
0.27g
Proteins
30.33g
Calcium
35.7%
Iron
63.76%
Magnesium
7.13%
Vitamin C
21.37%
Vitamin A
43.95%
Vitamin D
0mg
Vitamin B6
21.47%
Vitamin B12
0mg
Sodium
25.49%
Potassium
28.72%
Cholesterol
72.54%
Percentages are based on a diet of 2000 calories a day.
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