Turkey Chili with Kale Written by ryannimilwich on March 19, 2020 in Chili Jump to RecipePrint Recipe Print Turkey Chili with Kale0 from 0 votesRecipe by Liz MervoshCourse: DinnerCuisine: AmericanDifficulty: EasyServings6servingsPrep time20minutesCooking time45minutesTotal time1hour 5minutesRev up your chili game with this hearty and healthy twist on the classic. Subbing ground turkey for the beef trims down the saturated fat, while black beans deliver gut-friendly fiber; kale comes in clutch with a healthy dose of vitamin C. Ingredients1 Large Bunch Kale, stemmed and torn4 Tbsp Olive Oil1 Large Sweet Potato, cut into 1/2″ Pieces1 Large Yellow Onion, chopped1 Tbsp Finely Chopped Garlic1 Pound Ground Turkey2 Tbsp No Salt Added Tomato Paste2 Tbsp Chili Powder1 Tbsp Ancho Chile Powder1 Tbsp Ground Cumin1 Tsp Ground Oregano2 Cups Unsalted Chicken Stock1 Can (15 Ounce) No Salt Added Tomato Sauce1 Can (15 Ounce) No salt Added Diced Tomatoes1 Can (15 Ounce) No Salt Added Black Beans1 1/4 Tsp Kosher Salt1 Tsp Red Wine Vinegar1 Cup Fat Free Sour Cream Fresh Cilantro Leaves Thinly Sliced JalapenoDirectionsPreheat broiler on low with oven rack 6 inches from heat source. Place kale pieces on a large rimmed baking sheet. Drizzle with 2 tablespoons of the olive oil; toss to coat. Arrange in a single layer; broil until kale is slightly crisp and browned in spots, about 8 minutes. Heat remaining 2 tablespoons oil in a medium Dutch oven over medium. Add sweet potato, onion, and garlic; cook, stirring occasionally, until onions are softened, about 7 minutes. Add turkey, increase heat to high, and cook, stirring often, until turkey is no longer pink, 5 to 7 minutes. Stir in tomato paste, chili powder, ancho chile powder, cumin, and oregano; cook, stirring constantly, until fragrant, about 1 minute. Stir in chicken stock, tomato sauce, diced tomatoes, black beans, salt, vinegar, and kale. Bring to a boil over high. Reduce heat to medium, and simmer, stirring occasionally, until sweet potatoes are tender, about 20 minutes. Divide chili among 6 bowls; top each with a dollop of sour cream, and garnish with cilantro and jalapeños.