Turkey Chili with Kale

Turkey Chili with Kale

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Recipe by Liz MervoshCourse: DinnerCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

20

minutes
Cooking time

45

minutes
Total time

1

hour 

5

minutes

Rev 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.

Ingredients

  • 1 Large Bunch Kale, stemmed and torn

  • 4 Tbsp Olive Oil

  • 1 Large Sweet Potato, cut into 1/2″ Pieces

  • 1 Large Yellow Onion, chopped

  • 1 Tbsp Finely Chopped Garlic

  • 1 Pound Ground Turkey

  • 2 Tbsp No Salt Added Tomato Paste

  • 2 Tbsp Chili Powder

  • 1 Tbsp Ancho Chile Powder

  • 1 Tbsp Ground Cumin

  • 1 Tsp Ground Oregano

  • 2 Cups Unsalted Chicken Stock

  • 1 Can (15 Ounce) No Salt Added Tomato Sauce

  • 1 Can (15 Ounce) No salt Added Diced Tomatoes

  • 1 Can (15 Ounce) No Salt Added Black Beans

  • 1 1/4 Tsp Kosher Salt

  • 1 Tsp Red Wine Vinegar

  • 1 Cup Fat Free Sour Cream

  • Fresh Cilantro Leaves

  • Thinly Sliced Jalapeno

Directions

  • Preheat 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 jalapeƱos.

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