Extra-lean Turkey Chili with Kale
This delicious Extra-Lean Turkey Chili with Kale recipe is easy to make, and perfect for a chilly day!
Servings: 6 people
Ingredients
- 1 tbsp olive oil
- 1 cup diced onions
- 2 garlic cloves minced
- 3/4 pound extra-lean ground turkey
- 1 cup red bell pepper seeded and chopped
- 1/2 cup diced celery
- 1 cup diced carrots
- 3 cups kale chopped
- 2 tbsp crushed red pepper
- 2 tsp ground cumin
- 1/2 tsp ground coriander
- 1 can 19 oz/ 540 ml diced tomatoes undrained
- 1 can 19 oz/540 ml red kidney beans drained and rinsed
- Salt and ground black pepper
Instructions
- In a large skillet over medium-high heat, add olive oil and sauté onions until they are translucent.
- Add garlic and sauté until you can smell garlic aroma.
- Add ground turkey and cook for 10 minutes and stirring occasionally.
- Add pepper, celery, and carrots. Stir until combined.
- Add all the spices, tomatoes, and the beans. Heat to a boil for a few minutes, stirring constantly. Then reduce heat to low.
- Cook on low heat for about 2 hours. Add kale and cook for more 5 minutes. Add salt and pepper for taste and adjust if necessary.
Notes
- Make sure all your veggies are diced finely so they blend in with the chili.
- You can swap the kale for any other leafy greens.
- You can swap the kidney beans for black beans or pinto beans.
- To store: To store leftovers, transfer the chili to an airtight container and keep refrigerated for up to 4 days.
- To reheat: You can reheat chili in the microwave or stovetop.
- To freeze: Freeze chili in a freezer-safe container for up to 3 months.
Nutrition
Serving: 1/6 | Calories: 277kcal | Carbohydrates: 39g | Protein: 16g | Fat: 4g | Cholesterol: 24mg | Sodium: 316mg | Potassium: 1131mg | Fiber: 12g | Sugar: 9g