Ruby Wild Blend™ Deep Dish Turkey Chili with Spicy Cilantro Yogurt Sauce K-12

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  • Ruby wild blend deep dish turkey chili in bowl


  • 2 t. vegetable oil
  • 4 c. onions, diced
  • 1/4 c. garlic, chopped
  • 1/2 c. tomato paste
  • 1/2 c. chili powder
  • 2 T. brown sugar
  • 4 t. kosher salt
  • 1 t. black pepper
  • 5 c. tomatoes, canned, low sodium, diced, with juice
  • 2 1/2 qts. chicken stock, low sodium
  • 3 lbs. ground turkey, cooked, drained
  • 6 c.s kidney beans, canned, low sodium or cooked without salt, drained
  • 6 c. yogurt, plain, nonfat
  • 2 t. ground cumin
  • 1/2 t. cayenne
  • 1 1/3 T. lime juice
  • 1 c. cilantro, chopped


Ruby Wild Blend™ Deep-Dish Turkey Chili Directions

  1. In a pot large enough to hold all of the chili ingredients, heat the oil.
  2. Sauté the onions and garlic until translucent.
  3. Add the tomato paste, chili powder, brown sugar, 3 t. salt and pepper. Cook, stirring, for 5 minutes.
  4. Add the tomatoes (with juice) and stock. Bring to a boil.
  5. Into each 2½” hotel pan, place 2 lbs. InHarvest Ruby Wild Blend, 3 lbs. turkey, 6 c. beans and 4 qts. hot stock mixture. Stir to combine.
  6. Cover the pan with parchment and foil.
  7. Bake in a 350°F convection oven for approximately 1 hour or until the rice is tender and most of the liquid is absorbed.
  8. Remove the pan from the oven, remove the foil and paper, and stir contents of the pan to mix well. Serve each portion with 1 T. Spicy Cilantro Yogurt Sauce. (Recipe below.)

Spicy Cilantro Yogurt Sauce Directions

  1. In a bowl, combine yogurt, cumin, cayenne, lime juice, 1 teaspoon salt and cilantro. Mix well.

Recipe Yield: 1 (2½”) hotel pan, 27 (1 c.) portions

Nutrition Facts

Ruby Wild Blend™ Deep-Dish Turkey Chili Nutrition Facts
Per serving: 339 cal., 23 g pro., 44 g carb., 6 g fiber, 9 g fat, 2 g sat. fat, 51 mg chol., 357 mg sod.

Spicy Cilantro Yogurt Sauce Nutrition Facts
Per serving: 10 cal., <1 g pro., 1 g carb., <1 g fiber, <1 g fat, <1 g sat. fat, <1 mg chol., 31 mg sod.

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Chef Tip

For more complex flavor, consider making your own chili powder. Blend together 3 parts chili powder, 2 parts ground cumin, 2 parts paprika, 1 part crushed red pepper and 1 part oregano.

For a looser consistency, increase the stock by up to 1 cup.

Serving Suggestion

Serve the chili in a bowl and offer toppings such as shredded cheese, chopped red onions, chopped cilantro and sliced jalapeños.

Crediting Information

A 1-cup serving provides 1 grain/bread serving, ½ cup vegetable and 1.75 oz. meat/alt.*

Recipe Yield

This recipe is intended to be made in multiple hotel-pan batches. If the desired total is not a multiple of the hotel-pan yield, a partial pan may be made with adjustments to the amounts listed in the directions.